I love the school holidays and I am so lucky that I can spend it with my kids, being a self employed/stay at home Mum. But....it does mean that nothing gets done and the work routines are out the window. But I made time over the last weekend of the holidays to start thinking about food and work and my neglected Blog.
Do you ever buy an interesting baking item and the leave it in the cupboard with the other interesting items?
I do, this is my hardly used Madeleine Tin. Yesterday I found an easy recipe and took it for a spin, and this was the end result. The recipe is below. It's from Carolines Cooking.
Let me know if you have a baking tin or gadget that you have never used or are afraid to use 😀
Lemon madeleines
Ingredients
2 oz unsalted butter 55g
1/3 cup sugar 70g
1 egg
1/2 tbsp lemon zest
1/2 tbsp lemon juice
1/2 cup all purpose flour 70g
1/4 tsp baking powder
1 pinch salt
1 tbsp butter approx, to brush pan
Instructions
Melt the butter either in a small pan or in the microwave in a small dish. Set aside to cool while you prepare the rest.Whisk together the sugar and egg until the mixture becomes paler and a little thick, a good few minutes. Whisk in the lemon zest and juice. Add the flour, baking powder and salt (making sure the baking powder and salt are spread out a bit rather than dumped in one spot). Fold them in (with a spatula is good) so they are well mixed but without over-mixing. Fold in the melted butter and once again, mix but don't over-mix. Cover the bowl and refrigerate for about an hour. Once you are almost ready to bake, preheat the oven to 350F/175C. Brush the madeleine pan lightly with melted butter. Take the mixture from the fridge and gently loosen it from the bowl but don't mix out any of the air. Spoon tablespoonfuls of the mixture into each mould of the pan, without spreading it out at all. Put the pan in the oven once it has reached temperature and bake for approximately 12 minutes until they are lightly browned and with a little hump in the middle. Allow to cool a minute before turning them (invert) onto a cooling rack, with the pattern side now up. Once they are largely cool, gently dust with powdered sugar (optional) and enjoy. Best enjoyed when right out the oven, gently warm, though they will keep a day or two but will lose their crisp edge.
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