MADELEINES

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

  1. Pre-heat oven to moderate, 350 F or Gas No. 4 (177 C)
  2. Sift flour onto plate
  3. Put butter and caster sugar into mixer bowl. Cream until the mixture is light and fluffy.
  4. Beat in whole eggs, one at a time, adding tablespoons of sifted flour with each.
  5. Using a metal spoon, gently fold in the rest of the flour.
  6. Spoon equal amounts of mix into 12 greased muffin tins.
  7. Bake in center of oven for 20 – 25 min’s. or until well-risen and golden.
  8. Turn out and cool on a wire rack.
  9. 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.

Makes 12

February 20th, 2010

Posted In: Mixer Recipes