Madeleines

Madeleines

By
From
Mark Hix On Baking
Makes
12
Photographer
Jason Lowe

These simple little snacky cakes baked in shell-shaped moulds can be eaten at any time of the day, though they are especially good with tea or as a little after-dinner nibble.

Ingredients

Quantity Ingredient
135g unsalted butter, softened, plus extra for greasing
2 tablespoons clear honey
3 large eggs
110g caster sugar
15g soft light brown sugar
135g self-raising flour, sifted, plus extra for dusting

Method

  1. Melt the butter and honey in a saucepan over a medium heat and simmer until golden brown. Leave to cool.
  2. In a bowl, whisk the eggs, caster and brown sugar together using an electric beater for 8–10 minutes, until tripled in volume. Fold in the sift ed flour and butter mixture until well mixed. Pour into a container and leave to rest for 2–3 hours in the fridge.
  3. Preheat the oven to 180°C. Grease your madeleine moulds with butter and dust with flour. Place a tablespoon of the mixture in each mould and cook for 12–15 minutes. Leave to cool on a wire rack and store in an airtight container until needed.
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