It’s full of fat and has extraordinary levels of salt; but it makes a very tasty breakfast. If you don’t know what it is this is a buttery or rowie. Only found in the north east of Scotland, they’re like a salty flat croissant made with lard. Aitken’s in Torry make the best ones.
I should do a proper blog post on these sometime.
Mince and Skirlie 
Got to be hot with lots of melting butter. Sometimes a wee bitty jam too.
30 seconds in a toaster… Ecstasy!!! (Then heart attack). White or burnt though?!?!?
Paul, by white or burnt do you mean soft or crispy?
I usually like mine just plain and fresh from the baker. But if they’re getting a bit old or from an inferior source then a quick introduction to the toaster does them the world of good.
yes, soft or crispy. All about the soft ones here. St Machar speciality was two rowies with jam in the middle… has to be tried!
After receiving an e-mail on his radio show about how the listener enjoyed their first Hogmanay in Scotland Sir Terry Wogan asked: “Have you tried a rowie yet? I can never go back to Aberdeen.” He described rowies as “an acquired taste” and later said: “I find them a bit salty. It’s like eating dried sea water.”
True story!
Surely that should be dried seaweed!? Which is pretty nice actually.
I’m with you on the soft butteries but I might leave the buttery jam sandwich to the St Machar crew. I have had pate on a buttery in the past. That was decent.