HAZEL­NUT MADELEINES IN A SPOON

Friday - - Food -

Prep time 15 mins Cook­ing time 10 mins Makes 16

60g cake flour 65g caster sugar 1 tsp bak­ing powder Salt, a pinch 1 egg 60g but­ter, melted 1 tsp vanilla essence 50g hazel­nuts, roasted, shelled and finely chopped

Pre­heat the oven to 180ºC. Sift all the dry in­gre­di­ents to­gether into a large mix­ing bowl. Mix egg, but­ter and vanilla essence to­gether. Add to the dry in­gre­di­ents and mix well into a smooth bat­ter. Fold the hazel­nuts into the bat­ter. Use a bak­ing tray with an edge 5cm high and place 16 ta­ble­spoons on the tray. Spray well with non-stick food spray. Rest the han­dles on the edge of the bak­ing tray to en­sure that the hol­lows are placed straight. Place two tea­spoons full of bat­ter in each spoon hol­low and bake for 8-10 min­utes or un­til golden brown and cooked.

Hint: You can flavour the madeleines as you wish – rose wa­ter, or­ange blos­som wa­ter or al­mond essence are good op­tions.

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