What is the next most appealing snack for tea time besides scones? It has to be butter cakes. For me, tea is incomplete untill or unless scones or cupcakes is served. The aroma of coffee mingled with butter in the air is what makes tea time so appealing. I often wonder why it is still referred to as Tea Time when in most instances coffee's presence is more prominent in comparison to tea.
To make good scones and butter cake, you need good quality butter. But sad to say that the butter that I relied upon all these years for tasty scones and butter cakes have failed miserably. The butter I am talking about is Anchor Butter.
The recent batch of Anchor Butter that I bought is of such inferior quality. Instead of thawing at room temperature, it literally melts down. No, I am not joking. It MELTs so badly that when I cream the butter and sugar together, the mixture liquidate instead of turning into a glorious fluffy mixture. It appears that the butter has more oil than milk solids. I am not being bias, there are some members of the Malaysian Cake Decorators Club who also faced the same problem.
So, it was time for me to move on and switch to another brand of butter. The switch was a sad moment as I have been an ardent fan of Anchor Butter since it was introduced in Malaysia way back in the 1980s. It was known as Fern Butter then and it only cost RM1.79 per block of 250 grams.
Whatever the change may be, life goes on. Except, what am I supposed to do with the 30 odd remaining blocks of Anchor Butter sitting in my fridge....(sigh).
250g good quality butter
170g castor sugar
1 tsp vanilla essence
250g self raising flour, sifted
1. Cream butter, sugar and vanilla essence till smooth and fluffy.
2. Beat in eggs, one at a time until well mixed.
3. Fold in flour and raisins.
4. Using an ice-cream scoop, scoop batter into papercups.
5. Drop a few more raisin on top of the batter.
6. Bake at 170C for between 15 and 20 minutes.