food, Recipes

Rose Madeleines

Toby Murphy



ingredients

For the madeleines

100g butter, plus extra for greasing

100g plain flour, plus extra

2 large eggs

100g castor sugar

¾t baking powder

1t rose water

For the icing

1 cup icing sugar

2T runny berry jam

1t rose water

1t ground pink peppercorns

4T castor sugar

method

Grease a madeleine tin with a little butter then dust with flour, shaking well to remove the excess. Whisk the eggs and sugar in a bowl until light and creamy. Whisk in the remaining 100g butter and 100g flour with the baking powder and rose water and leave to settle for 15 to 20 minutes. Pour into the tin and bake for 8 minutes.

To make the icing, mix the icing sugar, jam and rose water together, thinning with a bit of hot water until the desired consistency is reached. Dip the madeleine into the icing and place on a wire rack. Mix the peppercorns and castor sugar together and sprinkle over the madeleines. Serve immediately.

MAKES 12