An Aberdeen delicacy made of lard, butter and sugar has been auctioned for more than £600 in aid of charity. The humble rowie, also known as an Aberdeen roll or buttery, which usually sells for about 25p, was put up for sale on the internet site eBay.A last minute rush of bids before Monday's deadline saw £620 raised for the Royal Aberdeen Children's Hospital. Offshore industry inspection engineer Darren Topp, 32, of Aberdeen, said he received bids from all over the world.
He told the BBC Scotland news website: "The auction had thousands of hits from all over the world, including Australia.
"I thought we might raise about £100 but it took off like a rocket. "The money is going to the Royal Aberdeen Children's Hospital Archie Fund as it's a good local charity. We have also had donations from businesses so we could make over £1,000. I was just talking about rowies one day and thought we could have some fun with it."
The rowie was bought by Aberdeen firm Enterprise Engineering Services Ltd as the auction was for charity.
Managing director Gordon Mitchell said: "It was for a good cause so we are delighted. We have just celebrated our 40th anniversary, a lot has changed in that time but the Aberdeen rowie has not."
Archie's head of fundraising Carolyn Donaldson said: "We are absolutely delighted Archie was chosen and it shows how well loved this Aberdeen produce of the rowie is. It showed great imagination."
i want the recipe for that...how is it pronounced? rowie row...ee..??
ReplyDeleteI'd guess Row -eee
ReplyDelete250g butter
125g lard
1 tablespoon soft brown sugar
500g flour
2 teaspoons of dried yeast
450ml warm water
Pinch of salt
Baking Directions For Aberdeen Butteries:
1. Make a paste from the yeast, sugar and a wee bit of the warm water and set aside.
2. Mix the flour and the salt together. Once the yeast has bubbled up add this and mix well to a dough and leave to rise.
3. Cream the butter and lard and divide into three portions.
4. Once the dough has doubled in size give it a good knead then roll into a rectangle about 1cm thick.
5. Then spread one portion of the butter mixture over two thirds of the dough.
6. Fold the remining third of the dough over onto the butter mixture and fold the other bit over - giving three layers. Roll this back to the original size.
7. Allow to cool for 40 minutes.
8. Repeat stages 5-7 twice more.
9. Cut the dough into 16 pieces and shape each to a rough circle and place on baking trays.
10. Set aside to rise for about 45 minutes then bake at 200c for 15 minutes.