Prep 30 mins
Cook 0 mins
This is SUCH a wonderful old recipe! Fresh butter is mixed with floral scented waters, such as rose water or orange blossom water and is delicious as an alternative to clotted cream, especially when spread on freshly made scones. It is also wonderful with all types of griddle cakes, crumpets and traditional tea cakes and breads. This floral butter dates back to the 18th Century and is featured in Mrs Beeton's Book of Household Management, as well as numerous other historical cookbooks. This recipe adapts well to modern cooking - and would make a stunning feature at any Victorian style Ladies' afternoon tea party or even a little girl's birthday party. Serve this with pancakes for breakfast or brunch, the possibilities are endless!
- 2 cooked egg yolks, from hard boiled eggs
- 1 tablespoon rose water or 1 tablespoon orange blossom water
- 1 tablespoon icing sugar (confectioner's sugar)
- 2 ounces fresh organic butter, unsalted
- Pound the cooked egg yolks with the floral water, (rose water or orange blossom water) and the icing sugar. Make a fine paste with all of the ingredients.
- Add the egg yolk mixture with the softened butter and mix thoroughly. When it is well mixed and smooth, allow the butter to firm up in a cool place or the fridge.
- Take the block of firm fairy butter and push it through a sieve, so that the little "fairy" pieces of butter fall in a loose heap on to a pretty serving plate. I have also used a tea strainer; it is smaller and easy to use. If you are making a large batch, you can also use a potato ricer.
- Serve the Fairy Butter in a pretty dish and serve with hot scones, pancakes, griddle cakes, toast, crumpets, traditional tea cakes and loaves.
We loved this! We had weekend company and I wanted to make something unusual. I made lemon ricotta pancakes and your lovely fairy butter. Our guests think that I am a culinary genious. Thank you for a wonderful recipe. Next company, I'm planning on making mini croissants and serving them with this special treat. Again, many thanks!!!!!
Certainly I'll admit that the name hooked me on this recipe ~ What the hey! I've had a love affair with fairies & elves & other such creatures for as long as I can remember! For my first time (& there WILL be more, believe me) I used orange blossom water, & we found this butter to be a very special treat! Definitely a winner of a recipe, but then, look who posted it! Many thanks for this great recipe, French Tart! [Made & reviewed for my chosen partner in the Vegetarian/Vegan Recipe Swap 24]