Scottish butteries
Scottish butteries are the perfect biscuit to devour with a cup of tea or coffee.
Ingredients
- Makes 16
- Prep time 30 minutes
- Resting time 1 hour
- Chilling time 1 hour
- Cooking time 20 minutes
- 2.6 per batch
- 1 quantity basic bread dough (made with white flour)
- 125g cold butter, halved, cubed
Method
- Mix Basic Bread dough, leaving to rise for only 45-60 minutes, until doubled. Turn dough onto a lightly floured surface. (See ourstep-by-step guide)
- Pat out to a 42 x 20cm rectangle. Dot 2/3 of dough with half of butter and fold into thirds. Press down with hands to flatten butter and seal slightly.
- Wrap in plastic wrap and chill for 30 minutes. Roll out again to a rectangle and repeat step 2 with remaining butter. Wrap and chill for 30 minutes or until ready to use.
- Preheat oven to 240ºC or 220ºC fan. Roll or press dough into a 27 x 20cm rectangle, about 2cm thick. With a sharp knife, cut into 16 squares. Transfer pieces to a floured baking pan. Cover loosely with plastic wrap and leave for 30 minutes. Bake for 20 minutes until light golden. Remove rolls from pan and discard excess butter. Serve warm.
