Ingredients

40 g	butter
100 g	plain flour
1/2 tsp	baking powder
100 g	caster sugar
1	lemon
1 tsp	vanilla bean paste
1	egg
30 mL	milk
	extra butter to grease pan

Equipment

• mini madeleine tin
• oven

Method

1. preheat oven to 170C
2. sift flour, baking powder and sugar into a bowl
3. combine egg, milk and vanilla and beat together
4. grate the zest of the lemon and add to egg mixture and stir in well
5. melt butter until and add to flour with egg mixture and whisk well
6. grease madeleine pan well with additional melted butter
7. add 1 teaspoon of mixture into each shell
8. bake 8-10 minutes or until just starting to crisp at edges
9. cool in tin for 5 minutes before turning out

Notes

do not over fill cases, mixture expands a lot

will keep in an air tight container for a few days

the raw batter is delicious

Comments

You must be logged in to add comments.

---