About the bake
These beautiful raspberry and rose water madeleines are lovely little light biscuits, perfect for afternoon tea. Serve with a rose water cream for an extra indulgence.
Method
Step 1:
Preheat the oven to 180°C (fan 160°C, gas mark 4). Lightly grease and dust with flour a 1 x 12 shell madeleine tin.
Step 2:
Using either an electric mixer or mixing bowl and whisk, cream the butter, sugar, rose water and orange zest together for a few minutes until pale and fluffy.
Step 3:
Reduce the whisk speed and add the egg and milk.
Step 4:
Once combined, fold in the flour until well mixed. When you are ready to bake, place a heaped tablespoon of batter into each madeleine shell and press a raspberry into the centre of each one.
Step 5:
Cook in the oven for 12-15 minutes, or until they are a pale golden brown and springy to the touch. Leave the madeleines to cool in the tin for 5 minutes, then transfer them to a wire rack.
Step 6:
Meanwhile, make the rose water cream. Whisk the double cream, icing sugar, orange zest and rose water until slightly thickened and store in the fridge until needed.
Step 7:
Once the madeleines are cool, dust with icing sugar. Serve with a few fresh mint leaves and the rose water cream on the side.
Ingredients
For the Madeleines
- 50g Unsalted butter (softened)
- 50g Billington's Unrefined Golden Caster Sugar
- 1/2 tsp Nielsen-massey rose water
- 1 Orange (zest of)
- 1 Large free range eggs (lightly beaten)
- 50g Self raising white flour
- 1 tbsp Whole milk
- 12 Raspberries
For the Rose Water Cream
- 400ml Double cream
- 1 tsp Nielsen-massey rose water
- 1 Orange (zest of)
- 1 tsp Silver Spoon Icing Sugar
For the Decoration
- To dust Silver Spoon Icing Sugar
- A handful Small mint leaves
- To dust Silver Spoon Icing Sugar
Utensils
- 1 x 12 shell madeleine tin
- Mixing bowl
- Whisk
- Wire cooling rack
We'd love a slice of advice.
Was it yum? Did the recipe work well? Did you customise the recipe?
Ingredients
For the Madeleines
- 50g Unsalted butter (softened)
- 50g Billington's Unrefined Golden Caster Sugar
- 1/2 tsp Nielsen-massey rose water
- 1 Orange (zest of)
- 1 Large free range eggs (lightly beaten)
- 50g Self raising white flour
- 1 tbsp Whole milk
- 12 Raspberries
For the Rose Water Cream
- 400ml Double cream
- 1 tsp Nielsen-massey rose water
- 1 Orange (zest of)
- 1 tsp Silver Spoon Icing Sugar
For the Decoration
- To dust Silver Spoon Icing Sugar
- A handful Small mint leaves
- To dust Silver Spoon Icing Sugar
Utensils
- 1 x 12 shell madeleine tin
- Mixing bowl
- Whisk
- Wire cooling rack