Nell Nelson serves these scrumptious butteries (a north east Scotland speciality) with a tasty wild garlic omelette
By Nell Nelson
  • Rating:
  • 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.

Rate This Recipe