Scotch-Irish-L ArchivesArchiver > Scotch-Irish > 2012-02 > 1328812074
From: sean roche <>
Subject: Re: [S-I] Aberdeen Butteries
Date: Thu, 9 Feb 2012 18:27:54 +0000
It is extremely bad manners to flame posters on any list - all it does is cause arguments.
You saw the title of the post, if you did not want to read it then don't open it - it is that simple !!
If, as I suspect, you are connected to the list in some kind of admin role then I would direct you to where the email came from.
It came from which redirected a post to a list that either doesn't or no longer exists.
It redirected the post to this list .
It appears to me this is an issue that S-I has to resolve internally.
People post on these lists for help and information, not to be treated like naughty schoolchildren.
> Date: Thu, 9 Feb 2012 10:55:53 +0000
> Subject: Re: [S-I] Aberdeen Butteries
> This is a cultural issue
> The S-I do not do Aberdeen Butteries, which are very localised to the North
> East of Scotland.
> I now live in Nairnshire, which is at the extreme North Western end of the
> Doric speaking area which is really the Mearns, Aberdeen and Moray and
> Nairn. The local baker does Butteries. I never experienced them when I was
> in Ulster.
> This is Scotland which is nothing to do with S-I
> > -----Original Message-----
> > From:
> > [mailto:] On Behalf Of Extant
> > Sent: Thursday, February 09, 2012 8:25 AM
> > To:
> > Subject: [S-I] Aberdeen Butteries
> > Aberdeen Butteries
> > Butteries/Rowies/Aberdeen rolls
> > 250g butter
> > 125g lard
> > 1 tablespoon soft brown sugar
> > 500g flour
> > 2 teaspoons of dried yeast
> > 450ml warm water
> > Pinch of salt
> > Aberdeen Butteries
> > Baking Directions For Aberdeen Butteries:
> > 1. Make a paste from the yeast, sugar and a wee bit of the
> > warm water and set aside.
> > 2. Mix the flour and the salt together. Once the yeast has
> > bubbled up add this and mix well to a dough and leave to rise.
> > 3. Cream the butter and lard and divide into three portions.
> > 4. Once the dough has doubled in size give it a good knead
> > then roll into a rectangle about 1cm thick.
> > 5. Then spread one portion of the butter mixture over two
> > thirds of the dough.
> > 6. Fold the remaining third of the dough over onto the butter
> > mixture and fold the other bit over - giving three layers.
> > Roll this back to the original size.
> > 7. Allow to cool for 40 minutes.
> > 8. Repeat stages 5-7 twice more.
> > 9. Cut the dough into 16 pieces and shape each to a rough
> > circle and place on baking trays.
> > 10. Set aside to rise for about 45 minutes then bake at 200c
> > for 15 minutes.
> > -------------------------------
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