Wow, a French cookie and healthy to
Madeleines are little French cakes, baked in scalloped shell-shape baking moulds. These buttery cakes with the crisp crust on the outside and a tender, moist crumb in the center go perfect for a brunch or with an afternoon tea. The batter can be made in advance, up to two days – preferably they should be eaten straight away, fresh from the oven, but they will still be good for up to a day later.
Makes 48 Madeleines (sized 5 cm diameter, nonstick Madeleine moulds)
- 200 g butter
- 60 ml milk
- 1 teaspoon honey
- 3 eggs, room temperature
- 130 g sugar
- zest of two unwaxed lemons
- 200 g flour
- 10 g baking powder
Melt the butter, add the milk and the honey and let the mixture cool to room temperature.
Mix together the sugar and the lemon zest, add the eggs and beat until pale and frothy.
Sift the flour and the baking powder for two times…
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