DARK CHO­CO­LATE MADELEINES

The Jerusalem Post - The Jerusalem Post Magazine - - FOOD -

Makes 12 to15 cook­ies.

100 gr. but­ter (or oil if you pre­fer the cook­ies to be pareve) 2 eggs

¼ cup (50 gr.) sugar

2 Tbsp. qual­ity honey

80 gr. flour, sifted

20 gr. co­coa pow­der, sifted

1 tsp. (5 gr.) bak­ing pow­der

Zest from ¼ orange

Pinch of salt

For pan: But­ter-fla­vor oil spray Sifted flower Frost­ing:

50 gr. white cho­co­late ½ tsp. oil

Melt the but­ter in the mi­crowave by heat­ing for a few sec­onds at a time. Let but­ter come to room tem­per­a­ture.

Whip eggs with an egg­beater on high speed. While whip­ping, grad­u­ally add sugar. Add the honey and mix un­til yel­low and fluffy. Re­move egg­beater and fold in flour, co­coa pow­der, bak­ing pow­der and orange zest. Mix well and add salt and melted but­ter.

Mix and then cover with plas­tic wrap. Store in the fridge overnight or at least 12 hours.

Grease a muf­fin pan and then dust with flour. Fill the muf­fin pa­pers 2/3 full. Bake in an oven that has been pre­heated to 180° for 12 to 15 min­utes. Re­move and let sit for a minute or two be­fore re­mov­ing madeleine cook­ies and plac­ing them on a wire rack to cool down. Place the white cho­co­late and the oil in a bowl and melt by heat­ing a few sec­onds at a time in the mi­crowave. Trans­fer to an ic­ing bag and spread thin lines on cook­ies. Serve im­me­di­ately or store in an air­tight con­tainer.

Level of dif­fi­culty: Easy.

Time: 15 min­utes on first day. 30 min­utes on next day. Sta­tus: Dairy or Parve.

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