Fairy Butter Floral Butter With Rose Or Orange Blossom Water Recipes

FAIRY BUTTER - FLORAL BUTTER WITH ROSE OR ORANGE BLOSSOM WATER

Steps:

• 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.

MAUREEN ABOOD'S LAVENDER AND ORANGE BLOSSOM COOKIES

Steps:

• Heat oven to 325 degrees with a rack in the center of the oven. Line two sheet pans (not dark metal) with parchment paper.
• In an electric mixer, beat the butter on high for about 6 minutes, until light and fluffy. Add 3/4 cup (92 grams) confectioners' sugar, lavender and salt and beat another 2 minutes. Scrape down the sides of the bowl, and with the mixer on low speed, add orange blossom water and mix to combine.
• Add flour to butter 1/2 cup (about 65 grams) at a time, until dough is crumbly and slightly dry but still able to hold together when squeezed, adding additional flour if necessary.
• Divide dough into quarters and press each into a long narrow log about 1 inch high and 1 inch wide. With a sharp knife, cut into log diagonally to make diamond-shaped cookies 1 to 2 inches long. Use a spatula to transfer cookies to sheet pans, spaced about 2 inches apart. Bake for 15 to 20 minutes, rotating pan halfway through. Cookies should be golden brown at the edges.
• Sift remaining confectioners' sugar over baked cookies while still warm. Store in an airtight container for up to 1 week.

ORGANIC FLOWER BUTTER

Steps:

• Making any flower butter involves the same process. First, remove the petals from the flowers and wash them well in cold water-check for critters. Gently pat them dry in a towel or dry them in a salad spinner.
• Using a very sharp knife, mince the flowers and any leaves. (Mincing is easier if you roll the blossoms into a small ball before cutting them.)
• Cut a stick of room-temperature butter into 6 or 8 pieces and then mash them with a fork.
• When the butter is fairly soft, slowly incorporate any flavorings and the flowers and leaves.
• With a rubber spatula put the mixture into a small butter crock or decorative bowl.
• Refrigerate until serving time. Flower butters can be frozen in sealed containers for 2 months.
• All three recipes make a little more than ½ cup (125g).

ORANGE BLOSSOM & ROSE PUDDING

Steps:

• Heat oven to 180C/160 fan/gas 4. Tear the croissants into chunks and place in a 22cm round pie dish. Sprinkle over the orange blossom water and rose water, and scatter over the raisins. In a small pan, bring the cream and milk to the boil. Tip this over the chocolate chunks in a bowl and leave to stand for 1 min.
• Meanwhile, whisk together the eggs, sugar and lemon zest. Stir the milk and cream to dissolve the chocolate, then gradually pour over the egg mixture while whisking. Pour over the croissants to soak them completely. Cover with cling film and leave to soak for at least 30 mins. Bake for 40-45 mins until golden, puffed up and the custard has set. Lightly dust with icing sugar and serve while still warm.