HAZELNUT MADELEINES IN A SPOON
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.