Friday, 15 March 2013

Recipe: Savoury madeleines

Sundried tomato & olive madeleines, as made by EJ
I made Mary Berry's French madeleines a while ago and they were ace, my only disappointment was that my madeleine tin wasn't quite up to scratch. I've since treated myself to new tins from Lakeland - and they are brilliant, definitely worth investing in.

I've started seeing savoury madeleines around and thought I'd have a go at developing my own. Savoury madeleines are an excellent party nibble - a great alternative to a cheese scone or biscuits. I flavoured mine with garlic, rosemary, sun dried tomatoes and olives.

This recipe makes approximately 24 madeleines.

To make the savoury madeleines, you will need:

150g butter (melted and left to cool slightly)
4 medium eggs
150g self raising flour
1/2 tsp baking powder
1 1/2 tbs sundried tomatoes, chopped
1tbs chopped olives
1tbs finely chopped rosemary
2 garlic cloves, crushed

How to:
Pre-heat the oven to 200C (fan). Grease the madeleine tin and lightly dust with flour.

Whisk the eggs together a little, then sift in the flour and baking powder, stirring gradually to combine. Pour in a little of the melted butter and stir in, continue gradually adding the melted butter until the mixture is smooth and thick. Add the crushed garlic and chopped sundried tomatoes and stir through.

Split the mixture into two bowls, add the chopped olives to one half of the batter and the rosemary to the other half and stir in. Spoon the mixture into the madeleine tray, leaving 2mm space at the top of each mould.

Bake the madeleines for approximately 12 minutes, or until well risen, golden and cooked through.

Leave to cool in the tin for a minute, then carefully slide each madeleine out of the moulds and cool (plain-side down) on a wire rack.

1 comment:

  1. I've never thought of them as savoury but these sound lovely!