Or Madelines, depending which recipe you happen to be following! These scallop shaped little French tea-cakes are soft, light and delicious and I know I'm going to be making them again soon.
Normally Madeleines are flavoured with lemon or orange but that was going to cause problems for me because of my citrus allergy issues. I knew that they could be made with honey instead and, luckily I found this recipe for honey flavoured Madeleines in a kids cookbook that Offspring #2 received for Christmas. I reckon Santa knew what he was doing when he chose this little particular book for her stocking.
Madelines
from Women's Day Easy As 1, 2, 3. A learn to count cookbook for kids.
Makes 24 (I got 18 so maybe I made mine too big?)
90 g butter, chopped, plus 15 g extra, melted
2 tablespoons honey
1 egg
1/4 cup caster sugar
1 teaspoon vanilla extract
1/2 cup plain flour, plus extra, for dusting
1/2 teaspoon baking powder
1. Preheat oven to moderate 180C. Brush 2 x 12 hole madeleine pans with extra melted butter. Dust with flour, tapping out the excess. In a small saucepan, melt butter and honey together on medium heat, stirring. Set aside to cool slightly. Meanwhile, in a medium bowl, using an electric mixer, beat egg, sugar and vanilla together until light and fluffy. Sift flour and baking powder together and gently fold n. Gradually add butter mixture in a steady stream, folding gently until well combined.
2. Divide batter between recesses, until 3/4 full. Bake for 8 - 10 minutes until puffed and golden. Cool in pan 5 minutes before turning onto a wire rack to cool completely. Dust with icing sugar when cold.
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