A Tee for the Aberdonian ex-pat and home-bird alike. Features the memorable image that adorns the paper bag used to carry your bakery goods with.

Dolly Digital says: 2 weel-fired rowies w’jam… Affa affa fine…

Wikipedia says: A buttery, also known as a rowie, rollie,Aberdeen roll or ,Cookie is a savoury Scottish bread roll.

They are noted for their flaky texture and buttery taste (hence the name), similar to a flattened, round croissant, with a very salty taste. They are often eaten toasted with jam or butter, although the high fat content makes them extremely hot when toasted. The fat content is partly lard. In practice commercial production uses vegetable oils instead of butter.

As the alternate name of Aberdeen roll suggests, butteries are a speciality of Aberdeen but they are common throughout the North East of Scotland.

Although many believe they were created in the 1880s, to provide the growing Aberdeen fishing industry a type of high-fat roll which would keep for longer periods at sea than conventional rolls, there are articles in the Aberdeen Journal from much earlier in the 19th century bemoaning the increased use of lard in place of butter in the traditional “butter rolls”. Obviously, rowies existed much earlier than suggested.