- Serves: makes 20
- Cook Time: 30 minutes
- Prep Time: 15 minutes plus 3 hrs rising time
- Effort: medium
- 15 g fresh yeast, or 7g dried yeast
- 400 ml lukewarm water
- 1 tbsp sugar
- 650 g strong white strong bread flour
- 15 g salt
- 170 g butter
- 170 g lard
1. Crumble the yeast into the lukewarm water. Add the sugar, cover and leave in a warm place for 5-10 minutes to activate until frothy.
2. Mix the flour and salt together in a large mixing bowl and make a well in the centre.
3. Add the yeast mixture slowly to the flour and mix until you have a soft, but not sticky, dough.
4. Knead the dough for 10 minutes then place back in the cleaned floured bowl.
5. Cover and leave in a warm place until doubled in size.
6. Cream the butter and lard together and divide into 3 equal portions.
7. When the dough is ready, knock back (get the air out by kneading for a few minutes) and then turn out onto floured surface.
8. Roll into a rectangle and spread two-thirds of this with the butter/lard mixture.
9. Fold the uncovered dough third over the fat, then the top third down to make a 3 layer sandwich.
10. Seal the ends, place on a tray, cover and chill for 40 minutes.
11. Repeat this twice.
12. Roll out the dough, cut out the sizes of buttery you'd like with a floured cutter.
13. Place well apart on a baking tray and leave to rise for about 20 minutes.
14. Preheat the oven to 200C/gas 6.
15. Bake the butteries for 25-30 minutes until golden brown. Remove and place on a cooling rack.
16. Serve with Wild Garlic Omelette.
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