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!
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
A little extra rice flour to dust with
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!