Scottish butteries

Serving size: Serves 8
Cooking time: Less than 30 minutes
Course: Finger food, Snacks
Favourite flavours: Cakes/baking

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

$2.60 per batch

1 quantity basic bread dough (made with white flour)
125g cold butter, halved, cubed

METHOD

1. 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)

2. 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.

3. 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.

4. 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.

Tips:

• These can be made the night before they’re needed. Once cut into squares, put on greased tray. Cover with two layers of plastic wrap and refrigerate overnight. Remove from refrigerator and leave to rise in a warm place before baking.

• During baking, some butter melts out of the rolls, so ensure you use a baking pan with sides to collect any run-off.