Thursday 28 June 2012

Honey and rosemary madeleines

Quite simply, addictive......

(My version, as are all these recipes here I hasten to mention!)

140g very soft butter
40g olive oil
100g honey (chestnut flower in this case, worth finding!!)
50g brown sugar
2 eggs
190g flour
1 teaspoon of baking powder
3 tablespoons of lemon juice
1 teaspoon of finely chopped rosemary (you just want a kiss of it!)

Preheat the oven to 175°C/ 350°F

In a mixing bowl, put the softened butter in and with a wooden spoon, stir to loosen it up. Next, add the olive oil and honey.  You can then go onto a whisk, adding the eggs one at a time.  Add the sugar and lemon juice.  Finally mix in the flour and baking powder. Whisk for a minute to have a smooth mixture. 

Use two teaspoons to put the mixture into your lightly buttered  Madeleine tins or  silicon moulds.  Fill them  to about three quarters full, as they will rise.  The cake batter melts down, so don't worry if they are not flat, just try to get an even amount in each.

They take about 12 to 15 minutes to cook, they should be just brown.

Once cooked, remove from the oven and let stand a minutes before turning out.  They will still be delicate at this stage, so handle lightly.

Eat while just warm.......

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