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.
14 ingredients7 steps
Nut Free
Vegetarian
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
MetricImperial
For the Madeleines
50gUnsalted butter (softened)
50gBillington's Unrefined Golden Caster Sugar
1/2 tspNielsen-massey rose water
1Orange (zest of)
1Large free range eggs (lightly beaten)
50gSelf raising white flour
1 tbspWhole milk
12Raspberries
For the Rose Water Cream
400mlDouble cream
1 tspNielsen-massey rose water
1Orange (zest of)
1 tspSilver Spoon Icing Sugar
For the Decoration
To dustSilver Spoon Icing Sugar
A handfulSmall mint leaves
Utensils
1 x 12 shell madeleine tin
Mixing bowl
Whisk
Wire cooling rack
0 Baker Ratings
We'd love a slice of advice.
Was it yum? Did the recipe work well? Did you customise the recipe?
