These beautiful raspberry and rose water madeleines are lovely little light biscuits, perfect for afternoon tea. Serve with a rose water cream for an extra indulgence.
14 ingredients7 steps
Nut Free
Vegetarian
Method
Step 1
Preheat the oven to 180°C (fan 160°C, gas mark 4). Lightly grease and dust with flour a 1 x 12 shell madeleine tin.
Step 2
Using either an electric mixer or mixing bowl and whisk, cream the butter, sugar, rose water and orange zest together for a few minutes until pale and fluffy.
Step 3
Reduce the whisk speed and add the egg and milk.
Step 4
Once combined, fold in the flour until well mixed. When you are ready to bake, place a heaped tablespoon of batter into each madeleine shell and press a raspberry into the centre of each one.
Step 5
Cook in the oven for 12-15 minutes, or until they are a pale golden brown and springy to the touch. Leave the madeleines to cool in the tin for 5 minutes, then transfer them to a wire rack.
Step 6
Meanwhile, make the rose water cream. Whisk the double cream, icing sugar, orange zest and rose water until slightly thickened and store in the fridge until needed.
Step 7
Once the madeleines are cool, dust with icing sugar. Serve with a few fresh mint leaves and the rose water cream on the side.
Ingredients
MetricImperial
For the Madeleines
50gUnsalted butter (softened)
50gBillington's Unrefined Golden Caster Sugar
1/2 tspNielsen-massey rose water
1Orange (zest of)
1Large free range eggs (lightly beaten)
50gSelf raising white flour
1 tbspWhole milk
12Raspberries
For the Rose Water Cream
400mlDouble cream
1 tspNielsen-massey rose water
1Orange (zest of)
1 tspSilver Spoon Icing Sugar
For the Decoration
To dustSilver Spoon Icing Sugar
A handfulSmall mint leaves
Utensils
1 x 12 shell madeleine tin
Mixing bowl
Whisk
Wire cooling rack
Nutritional information per 50g serving
Energy 227cal
Fat 20g
of which Saturates 12g
Carbohydrates 10g
of which Sugars 7.1g
Protein 1.7g
Salt 0.08g
0 Baker Ratings
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