Co­conut & sesame madeleines with choc driz­zle

makes 16 | prep 10 mins | cook­ing 20 mins

taste.com.au - - COOK IT NOW! -

2 tbs plain spelt flour, plus ex­tra, to dust

2 eggs

1 tsp vanilla ex­tract

55g ( 1/4 cup) raw caster sugar

2 tbs des­ic­cated co­conut

2 tbs co­conut flour

2 tsp black or white sesame seeds

1⁄2 tsp bak­ing pow­der

60g but­ter, melted

70% dark choco­late, melted, to dec­o­rate

1 Pre­heat the oven to 180°C/160°C fan forced. Lightly grease a 12-hole madeleine pan. Dust with spelt flour and shake out ex­cess.

2 Use elec­tric beat­ers to beat the eggs, vanilla and sugar in a large bowl for 5 min­utes or un­til pale and thick. Fold in the des­ic­cated co­conut, spelt and co­conut flours, sesame seeds and bak­ing pow­der. Fold in the melted but­ter un­til just com­bined.

3 Spoon ta­ble­spoon­fuls of mix­ture into the pre­pared moulds. Bake for 8-10 min­utes or un­til pale golden and just cooked through. Care­fully turn onto a wire rack to cool. Re­peat with the re­main­ing mix­ture, greas­ing moulds and dust­ing with flour be­fore fill­ing.

4 Driz­zle the madeleines with melted choco­late to serve.

PER SERVE 1g pro­tein 5g fat (3g sat­u­rated fat) 5g carb 0.5g di­etary fi­bre 72 Cals (302kj)

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