A hobbit favourite to pair with a good cup of coffee or cha, these delicious balls of foridite and butter flavours melt in your mouth when eaten. It is because of its buttery core, the name of "Butter Balls" was given to this delight. This delectable treat has become popular outside the Shires for any time of day or occasion. Between hobbit families, and those outside of the Shires who have attempted to recreate, variations can be found all over Sarvonia. Yet, only the hobbits have been able to master this treat with unfailing effectiveness, but each attempted remake is not without its own tasteful pleasure. Children are particularly fond of these as they are small, sweet, and easy to slip into one's pockets unnoticed.
A small golden treat of about
two and a half nailsbreadths
in diameter, they are perfect to be enjoyed with a cup of your favourite warm
drink. This delight often fills a room with its sweet and buttery aroma, drawing
many to the oven to watch them bake. Their flavour does not disappoint either,
as the tongue is coated in the dusting of
while the buttery core simply liquefies once bitten into. It is preferably
served straight from the oven in small portions, as the taste is unsurpassed
when consumed directly from the heat. They also do not keep well over extended
periods of time, becoming hard and tasteless the longer they sit.
Directly from the oven, the balls are rolled in a good amount of foridite, covering them completely in the sweet substance. Once the first coat has melted enough to make the balls sticky, they are given an ample dusting of cinna. This helps to tone the sweetness of the foridite and compliment the butter. Hobbits with an affinity towards sweets, generally omit the cinna, and roll the balls a second time in the foridite. While others may forget about the coatings altogether. It depends on the household and their particular taste. As such, the colourations vary greatly, from a golden colour to cinnabrown.
Outside of the Shires, their appearance varies beyond their traditional make-up. Both the elves and humans have found their own ways to prepare and add to them in attempts to recreate and perfect the treat. Yet, to those who have tasted the delights from the shires, feel all other replications fall short in direct comparison.
Method of Production.
Begin with a large mixing bowl and an utensil by which to mix your batter. The
basic ingredients to make about three to four dozen, known and used by most
hobbits, are the following:
two scups of butter, one scup of powdered
foridite, four scups of
breddflour, one and a half scups of doch
nuts finely chopped, and about a pinch of salt. The butter should be softened,
though not melted completely and mixed thoroughly with the powdered
foridite. Gradually add
the flour, nuts, and salt, making sure the dough sticks together well. Pour some
extra powdered foridite into a separate small bowl.
Once thoroughly blended, roll the dough into balls about two and a half nailsbreadths in diameter. Place them on a baking sheet and bake on a high heat for about ten minutes. Do not brown them too darkly, as they will crumble easily when handled. Once removed from the oven, let them cool for a few minutes but while they are still quite warm, roll them in the extra powdered foridite then replace them on the rack to finish cooling. After cooled, another coat of powdered foridite or cinna should be applied before serving.
Despite these provided measurements, no one other than the hobbits have been able to specifically master this treat to its precise delectable mouth of joy. The elves and humans have modified the receipt to more appropriately suit their tastes. The receipt is made as it says above, yet the nuts are more commonly left out. Once from the oven and allowed to cool, the ball's bottom is then dipped into melted chocolate or the chocolate is drizzled over the top in various designs. Another variation is a light coat of honey on the cooled delights, as honey is often served with cha for additional sweetness as desired. Different nuts with the receipt has been experimented with, depending on the type of drink they are consuming or flavour undertones desired to compliment. Even with all the variations amongst the races and families over Sarvonia, one must travel to the Shires to receive the perfect Butter Ball Delight.
Usages/Effects. A treat served at tables all over Sarvonia, no matter the variation of the treat or the location of the table, it is happily consumed with a cup of coffee or cha. Even with this spread, only the hobbits have mastered the true texture and consistency of this delight, and they find those made by the elves and humans to be quite inferior in both aspects. There are good points to those made outside of the Shires, as they have been the object of experimentation over the years. Various toppings and additions to the core, but no one has been able to accurately replicate those made by the hobbits themselves.
Origin. The sole creator of the pastry has long since been forgotten, at least by name, but there is no doubt it was a hobbit's idea. The receipt has been in the Shires for centuries and is part of every family's tradition. Every family has created their own special variation over the years, but the basic treat has remained the same since the beginning and none vary too far from the original. The primary receipt is held dear and secret, but the elves and humans have made some comparable replications. Thus, the balls are no longer a true hobbit secret any longer, but their quality is unsurpassed.
There is some debate over which tribe had first come up with this delight, but Helmondsshire Halflings will take the credit more than most. Most of the ingredients are easily accessible close to home, if not grown or produced in some manner, no matter the location. This makes it available to families of all walks of life, and an elegant treat for those who enjoy such delicacies.
Various nuts, chocolate, and honey have been submitted as variations to this treat by the elves and humans. Even alterations of the basic ingredients can have a dramatic texture and taste difference on the pastry. The type of nut used gives it a unique flavour undertone, as well as the type of flour. How the butter is prepared and seasoned, and the type of animal's milk used to produce the butter. These are all small factors which can create the simplest of differences.