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MADELEINES
Makes 12
4oz. (100 gm.) self-raising flour
4oz. (100 gm.) softened butter
4oz. (100 gm.) caster sugar
2 standard eggs
Apricot jam
Desiccated coconut
6 glace cherries, halved
2 dozen small leaves cut from angelica
- Pre-heat oven to moderate, 350 F or Gas No. 4 (177 C)
- Sift flour onto plate
- Put butter and caster sugar into mixer bowl. Cream until the mixture
is light and fluffy.
- Beat in whole eggs, one at a time, adding tablespoons of sifted flour
with each.
- Using a metal spoon, gently fold in the rest of the flour.
- Spoon equal amounts of mix into 12 greased muffin tins.
- Bake in center of oven for 20 - 25 min's. or until well-risen and
golden.
- Turn out and cool on a wire rack.
- When completely cold, brush Madeleines all over with warm
apricot jam, then roll each in coconut. Stand 1/2 a
cheery and 2 leaves
of angelica on the top
of each.
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