My baking repertoire expanded this week.
I was given this recipe for butteries by a neighbour recently. They are a speciality of the North East of Scotland, particularly Aberdeen, a flaky buttery confection, perhaps the Scottish version of croissants; but unlike their French cousins these pastries are salty.
My first memory of them is one in which they were elusive. I’d gone to the North East for the wedding of a college friend and my travel companion who knew the area better insisted I try them. Unfortunately our search took place as we drove back South the morning after the wedding and fell foul of Sunday closing. Not a buttery could be found.
Later they began to be available in Edinburgh but I was never that keen. Now I think I just didn’t try the right ones. They were a bit fiddly to make being a puff pastry, and very far from “healthy” as they are full of fat and quite salty. But the end result. Mmm. Even if I do say it myself. Flaky, buttery scrumptiousness.
A picture you ask? Too late. Sorry Reader, I ate them**
*Clachan sound which runs past Sheiling is technically the Atlantic, our neighbour lives on the mainland .
** I didn’t eat them all, MrS had some too and we froze a batch before baking.