Thursday, September 18, 2008

eaon pritchard's rowies

Aberdeen's gift to the world.
I'm informed that this is the recipe used by Aitkens Bakery
of Torry.

1oz baker's yeast 3/4 pint tepid water
1lb flour 6oz lard(hog)
1 level teaspoon salt 6oz butter
1 " tablespoon sugar
Warm all utensils before starting.
Sieve the flour.
Mix yeast , salt , sugar together and add with water
to the flour.
Mix well and then cover with warm cloth and
remove to warm place.
Allow dough to double in size.
When ready blend fats together and divide into 3.
Roll out dough on a floured board.
Dot one portion of the fats over the dough.
Fold in three and roll out again.
Repeat twice.
Form into oval shapes , place on greased and
floured tray and allow to prove for a further 30
Bake at 400 degrees Farenheit ( gas 4-5 ) for
approximately 25 minutes.
When ready remove from oven , spread with
lashings of butter and eat immediately.

originally posted here

Eaon Pritchard is Head of Digital at Geronimo London.

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