A bakery in Peterhead has created a healthier version of the buttery because of “changing health trends.”
The Aberdeen delicacy – also known as a rowie – is traditionally made of lard, butter and sugar.
The Hame Bakery’s new creation has 73% less saturated fat and 91% less salt than the original.
The recipe was funded by the Healthier Bakery Fund, a project from the Food and Drink Federation and Food Standards Scotland.
Patrick Jackson, who owns the Hame Bakery, said they had seen sales of normal butteries decreasing.
He added: “We used to make 50 tins of 12 dozen butteries just for our Saturday trade, but it has now fallen to about 20 tins, so we’ve seen a real shift which we’ve put down to an increased focus on health.”
Since putting the new item on sale earlier this year, the bakery said it has been making about 10 dozen each week.
Mr Jackson admitted “it is not the same taste” but believes having repeat customers shows they can be enjoyed.
He said: “The main aim was to make a healthier buttery by incorporating wholegrain flour and more seeds, but we made real progress in reducing the fat.
“It was a lot of trial and error. I made multiple samples by simply going into major retailers and picking up different products and trialling the lighter fat alternatives.”
Food Standards Scotland said the reformulation of recipes like this is effective in improving the health of people in Scotland.