Rosie Birkett’s matcha madeleines

Bright-green matcha madeleines were the absolute star of the afternoon tea at the Prince Gallery Hotel in Tokyo, where I stayed once – sweet, but with a satisfying bitterness. They inspired me to try my own update on the French classic – best served hot from the oven with a good cup of coffee. I’d recommend making the mix as far in advance as possible.

QQMakes 24 Prep 20 mins plus overnight chilling Cook 10 mins

Q2 large eggs, plus 1 large egg yolk 100g caster sugar

2 tsp high-grade matcha tea

125g plain flour, plus extra for dusting 1 tsp baking powder

110g clarified butter or ghee, plus

extra for the tin

2 tsp honey

1 Whisk the eggs, egg yolk, sugar, matcha and 1/2 tsp sea salt together in a large bowl until foamy. While whisking, gradually sift in the flour and baking powder, making sure there are no lumps. Warm the butter and

honey over a low heat for 1-2 mins, and pour into the madeleine mix, stirring constantly. Cover and chill for a few hrs or overnight.

2 Heat the oven to 220C/200C fan/gas 7. Butter and flour the madeleine tins (you don’t need to do this if they’re silicone). Transfer the mixture to a piping bag. Half-fill each hole in the mould. Bake for 3 mins, then reduce the oven to 180C/160C fan/gas 4 and bake for a further 4-5 mins until the madeleines are golden and puffed up. Remove from the tins immediately and serve.

PER MADELEINE 88 kcals, fat 5g, saturates 3g,

carbs 9g, sugars 4g, fibre none, protein 1g, salt 0.1g

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