Flower confetti madeleines

Flower confetti madeleines

By
From
Sticky Fingers Green Thumb
Makes
12
Photographer
Tara Pearce, Tim Hillier

Just a handful of ingredients come together to make something quick and irresistible. Use whatever dried petals you have on hand, or make these madeleines your own invention and experiment with a pinch of herbs instead.

Ingredients

Quantity Ingredient
5g dried flower petals
100g plain (all-purpose) flour
sea salt, a pinch
1 teaspoon baking powder
75g unsalted butter, melted and cooled
90g caster (superfine) sugar
2 teaspoons vanilla extract
1 lemon, zest
2 eggs
see method for ingredients

Method

  1. Preheat the oven to 175°C. Very lightly grease a 12-hole fluted madeleine mould.
  2. Add the flower petals, flour, sea salt and baking powder to a bowl and mix together well.
  3. In a separate bowl, or in a stand mixer fitted with the paddle attachment, beat together the butter, sugar, vanilla and lemon zest until light and fluffy. Beat in the eggs one by one, then gently fold in the flour mixture to form a batter.
  4. Spoon the batter into the prepared madeleine mould and bake for 10 minutes, or until golden. Remove from the oven and give the mould a little jiggle to prise out the madeleines while still hot (they run the risk of overcooking if left in the mould). Leave to cool on a wire rack.
Tags:
desserts
sweets
cakes
vegetables
herbs
gardening
nature
baking
edible flowers
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