Butteries (also referred to as rowies) are hearty, rich and delicious.
And while there are a number of local bakeries offering them in-store and online at the moment, there is no time like the present to try recreating the north-east delicacies for yourself at home.
So if you’re looking to put your baking skills to the test, follow the recipe below.
- 100g plant butter
- 500g flour
- 50g vegetable suet
- 2 tsp dried yeast
- 1 tsp sugar
- 200ml warm water
- 5 tsp sea or pink salt
- In a large bowl, add flour and vegetable suet and mix together in a jug with 200ml of warm water. In a separate bowl, add yeast and sugar and stir together. Leave for 10 minutes to activate then pour into flour mix.
- Fold together to make the dough and knead for about 10 minutes until smooth, then cover and allow to prove for a further 10 minutes.
- Tip out the dough onto your worktop, sprinkle with the salt and work in the plant butter, tearing it into the dough. Do this until you have quite a rough and sticky mixture.
- Dust with a little flour then place in the fridge for 10 minutes (this will firm the mix making it easier to work with).
- Once it’s chilled, cut into approximately eight pieces and press flat, then place in a warm area to prove for about 20 minutes.
- Bake in a hot oven at 200C for 10-15 minutes until they colour. Serve warm with more plant butter.
If you fancy, throw in a teaspoon of peanut butter, Marmite or Vegemite (or even both together) into the mix before cutting them into portions.