English Madeleines from The Times Cookery Book by Katie Stewart
Sift together the flour and salt and set aside. Cream together butter or margarine and sugar until light and fluffy. Lightly mix the eggs and vanilla essence and gradually beat into the creamed mix...
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Cooking tools:
- Madeleine pan
- Sifter
- Fine-mesh sieve
- Mixing bowl
- Wooden spoon
- Whisk
- Fork
- Spatula
- Oven
- Measuring cup
Ingredients
- 4 oz (100 g) self-raising flour
- pinch of salt
- 4 oz (100 g) butter or margarine
- 4 oz (100 g) castor sugar
- 2 large/standard eggs
- ¼ teaspoon vanilla essence
- 1–2 tablespoons milk to mix
- 3 tablespoons seedless raspberry jam or sieved apricot jam
- juice of ½ lemon
- desiccated coconut
- glacé cherries
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