Elisabeth Luard

Chocolate madeleines

Preparation info
  • Makes about

    30

    • Difficulty

      Medium

Appears in
A Cook’s Year in a Welsh Farmhouse
A Cook’s Year in a Welsh Farmhouse

By Elisabeth Luard

Published 2011

  • About

Wrap these irresistible little cakes in wax paper and hand them out when the barbecue is all done: everyone needs a madeleine. So much the better if you have proper madeleine moulds (a baking sheet with shell-shaped dips), though the mixture can just as well be baked in shallow bun tins.

Ingredients

  • 175 g plain flour
  • 1 tsp baking powder
  • 25 g

Method

Preheat the oven to 200°C/400°F/Gas mark 33. Butter your baking tins.

Sift the flour with the baking powder and cocoa.

Beat the butter and sugar in a warm bowl with a wooden spoon or in a food processor till light and really fluffy. Crack in the eggs one by one, beating