Apologies for the brief silence. I was planning on updating my blog every day as I baked at least a dozen different things in my last week of work but the odds were against me as I had no internet connection!! Thankfully, it's all sorted now and I'm back online.
I made these lovely madeleines for an ex-colleague's leaving do. She has decided to relocate to Australia (lucky her!) and I wish her the best of luck.
This recipe is another one from Eric Lanlard and it turned out beautifully. I've never made madeleines before and now I'm wondering why ever not! They are quick and easy to make and so light and delicious. They also look very cute!
addendum : whilst writing this post, I decided to make another batch, this time with the addition of 1 tablespoon of rose water instead of lemon zest. I can't really taste the rose - perhaps I need to add more? Any suggestions? Hope my new colleagues will like them
Recipe from Eric Lanlard's Home Bake
Makes 12 of size shown (his book says 20 but I wonder if his pan was smaller)
90g unsalted butter plus 2 tablespoon melted butter for greasing
90g plain flour, plus extra for dusting
2 teaspoon clear honey
40g icing sugar, plus extra for dusting
1 teaspoon baking powder
Finely grated zest of 1 lemon
- Preheat oven to 180C.
- Prepare your madeleine tin by brushing with melted butter and then dust with flour and tap out any excess.
- Melt the butter and honey together in a small saucepan and leave to cool.
- Sift the flour, icing sugar and baking powder together into a large bowl.
- Stir in the cooled butter and honey mixture.
- Add the eggs and stir in, taking care not to over-mix.
- Fold in the lemon zest.
- Spoon the batter into the moulds, filling each mould 2/3 to 3/4 full.
- Bake for about 10 minutes until risen and golden.
- Leave to cool for several minutes before turning out on to a wire rack to cool completely.