Cheesie Butteries

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I lived in Aberdeen in the north east of Scotland for 6 years on and off and discovered the delights of Butteries, otherwise known as Aberdeen Butteries and Rowies, very quickly!

These were a breakfast treat and hard to find anywhere else in Scotland at the time.

Unfortunatley, being coeliac, Butteries had to leave my life for a while but I think, with this  gluten free option I’m as close as I will get to them!

Think a cross between a scone and buttery pastry with a little added cheese and you have this cheesie delight!

Makes 12

Ingredients

150g glutinous rice flour

75g chickpea/ besan flour

1 tablespoon gluten free baking powder

1/2 teaspoon salt

75g butter, cubed small

200g Cheddar cheese grated

175-200ml milk

A little extra rice flour to dust with

Method

Preheat the oven to 200 degrees Centigrade.

Line two baking sheets with baking parchment.

In a large bowl, combine the rice flour, chickpea flour, salt and baking powder.

Add the butter and rub in until the mix resembles breadcrumbs.

Mix in the grated cheese and make a well in the centre.

Add 175mls of milk, and gently bring together to form a dough. If it is still crumbly, add  more milk.

Flour your work surface with rice flour and flatten the dough with floured hands until its around 2cm thick. Cut out rounds and repeat, re forming the dough as you go.

Bake in the pre heated oven for 7-10 mins until golden.

Eat as soon as they are cool enough!

 

 

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