Authentic Aberdeen Rowies (Butteries)

Mix flour, yeast, and water into a dough. Leave to rise for 1 hour.

Cream butter, lard, and a generous amount of salt together until soft.

Roll out the dough and spread 1/3 of the fat mixture over it. Fold like a letter.

Repeat twice more (lamination style) until all fat is incorporated.

Chill the dough, then divide into small, flat, rustic rounds.

Leave to prove for 30 minutes on a baking tray.

Bake at 200°C for 15 minutes until dark golden, flaky, and crisp. Best served toasted or warm.