|Rowie, rollie, Aberdeen roll, cookie|
Place of origin
|Flour, lard, butter or vegetable oil, yeast|
|Some or all of this article's listed sources may not be reliable. (May 2012)|
The buttery was originally made for the fishermen sailing from Aberdeen's harbour. They needed a roll that would not become stale during the two weeks or more that they were at sea. The high fat content meant the rolls also provided an immediate energy source.
They are noted for flaky texture and buttery taste, similar to a flattened, round croissant, with a very salty taste. They are often toasted with jam or butter, or just with tea, although the high fat content (partly lard) makes them extremely hot when toasted. Commercial producers use vegetable oils instead of butter.
As the alternate name of Aberdeen roll suggests, butteries are a speciality of Aberdeen but they are common throughout the Northeast of Scotland.
Articles in the Aberdeen Journal from early in the 19th century bemoan the increased use of lard in place of butter in traditional "butter rolls".
- "Aberdeen butteries". Information Britain. Archived from the original on 29 April 2014. Retrieved 29 April 2014.
- packet information from J G Ross Buttery 4 pack. "Ingredients: Wheatflour,Water ,Vegetable Oil ,Sugar ,Animal Fat ,Yeast ,Salt ,Emulsifier (E471, E322) ,Natural Vegetable Colours (E160b/E100) ,Flavouring." Tesco.com website accessed 14 June 2010
- Aberdeen Butteries 4 pack ingredients list states "Non Hydrogenated Vegetable Fat ,Vegetable Oils" Tesco.com website accessed 14 June 2010
- "Glimpses of Olden Days in Aberdeen", w.William Buchanan p. The Aberdeen Journal 1870 "Aberdeen 50 years ago" - page 11
- "Aberdeen rowie sells for £620 on eBay". The Scotsman. 24 April 2006. Archived from the original on 29 April 2014. Retrieved 29 April 2014.
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