Morning everyone! As you’ll have probably guessed at this stage, I love to bake. But sometimes the pressure to bake new things all of the time can ruin the fun of baking and can distract from actually mastering recipes. I always feel that a home-baker should have a couple of signature wows that they can whip out quickly without compromising on taste or appearance.
French Madeleines are one of my favourite things to make and although I have shared this recipe before, I’m going to share it again with one tiny addition at the end. These make the most perfect gift and just put smiles on people’s faces. I always think it’s the association with shells and the sea and our wish to get back to nature or maybe you know, it’s all that sugar. Here is a recipe for Spiced Vanilla Madeleines.
right, you need:
150g unsalted butter
150g caster sugar
150 self raising flour
1 tsp baking powder
1 tsp vanilla extract
2tbsp caster sugar
2tbsp brown coffee sugar
1tsp cinnamon/mixed spice
1 x Madeleine tin
Preheat the oven to 200 degrees and find your Madeleine tin.
Melt the butter on a low heat in a small saucepan.
As it melts, grab a pastry brush and use some of the melted butter to grease your Madeleine tin – be generous.
Sprinkle flour over the tin and shake it around to make sure every hole is covered.
Leave the butter to one side.
In a large bowl, whisk the sugar and eggs together until light and thick.
Add the vanilla extract.
Sieve in the flour and baking powder and follow with the melted butter. I find it’s best to do this in 2 halves.
Fold it into the mix.
Spoon the mix into the Madeleine tin being careful not to over fill.
Bake in the oven for 8-10 minutes.
You should get roughly 20 French Madeleines from this mix.
While baking, weigh out the sugars and into a small bowl and bring them together using a wooden spoon. I like to bash mine with a rolling pin so the sugar is similar sizes.
Follow with your mixed spice and mix.
Once the cakes are cooked pop them onto a wire tray and allow them to cool for a couple of minutes.
While they are still warm, toss them in the spiced sugar so it will stick nicely to them.
Pop them back on a wire tray and allow them to cool down fully.
Enjoy with tea or the spiced sugar goes lovely with milky coffee too.