Cheese madeleines

Cheese madeleines

By
From
Mark Hix On Baking
Makes
12
Photographer
Jason Lowe

A nice savoury variation of the above – you could even stick a nugget of blue cheese in the centre and scatter a few chopped walnuts on top before putting them in the oven.

Ingredients

Quantity Ingredient
135g unsalted butter, softened, plus extra for greasing
135g self-raising flour
200g cheddar, grated
10g salt
3 large eggs

Method

  1. Heat the butter in a pan until it foams and begins to colour. Leave to cool. Sieve the flour into a bowl, add 140 g of the Cheddar and the salt, then mix in the browned butter and eggs. Pour into a container and leave to rest for 2–3 hours in the fridge.
  2. Preheat the oven to 180°C. Grease your madeleine moulds and fill with the mixture, scattering the rest of the Cheddar on top. Cook for about 8–10 minutes, until golden. Turn out onto a wire rack to cool and store in an airtight container until required.
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