These Scottish Butteries are a wonderful idea for breakfasting on a cold winters morning! (or even Autumn!). With a slightly salty twang they are tasty, although should only be eaten in moderation…

Ingredients:
1 lb 7 oz white bread flour
½ oz sea salt
¼ oz grams dried yeast
14 fl oz warm water
1 tbsp unrefined caster sugar
12 oz unsalted butter, or half and half, lard and butter

Method:
Crumble the yeast into the lukewarm water, add the sugar, cover and leave in a warm place for 10 minutes until frothy

Sift the flour into a mixing bowl, make a well in the centre and add the yeast mixture slowly to the flour. Mix until you have a soft, but not sticky, dough
Knead for 10 minutes then return to the cleaned floured bowl, cover and leave in a warm place until the dough doubles in size
Cream the butter, divide into 3 equal portions
Knock the back, turn out onto a floured work surface

• Roll into a rectangle and spread the butter mixture over two thirds of the dough, very lightly sprinkle with salt
• Fold the uncovered dough over the butter/lard mixture, fold the top third down to make a 3 layer sandwich – as you would with puff pastry
• Seal the ends and cover – refrigerate for 30 minutes
• Repeat twice more, without adding extra salt

Roll out the dough and cut out with a floured 2” plain biscuit cutter, place onto a baking tray leaving space, then cover and leave to rise for 20 minutes

Meanwhile, preheat the oven to 200 degrees Celsius

Place in the centre of the oven and bake for 25 to 30 minutes, or until golden brown

Remove from the oven and transfer to a wire cooling rack

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