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Aberdeen Butteries

1 lb strong plain flour
1/2 ounce fresh yeast
1 teaspoon sugar
8 ounces butter
4 ounces lard
1/2 pint tepid water

Sift the flour into a bowl. Dissolve the sugar in the water and
then crumble in the yeast and mix until smooth. Stir the liquid
into the flour to form a dough, then turn it onto a floured surface
and knead the dough until smooth. Place it in an greased bowl,
cover with sheet of greased polythene (Saran wrap) then leave in
a warm place to prove for 45 minutes or until doubled in bulk.

Knock the dough back. Beat the two fats together and divide them
into three portions. Roll the dough out into an oblong and dot the
top two thirds with one portion of the fat. Fold the bottom third
up over the middle third and the top third down over the other two
thirds and seal the edges. Leave to rest in a cool place for 30
minutes then repeat the process twice more, giving the dough a
quarter turn each time and leaving it to rest after each rolling.

Divide the dough into 18 ovals and place them on greased baking
trays, spacing them apart as they will rise. Prove them in a warm
place for about 30 minutes. Bake at Mark 6 or 400 degrees for 20
- 25 minutes or until well risen and golden.


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