Rose-scented madeleines

Devoted as I am to the baking of the British Isles, I admit to feeling very proud when I made my first batch of madeleines, taught by a French pastry chef in New York, using a kilo of flour. The recipe can easily be extended, but, as you will see, a little batter goes a long way. Whilst you can make these in standard bun tins, it is worth investing in a tray of shell-shaped madeleine moulds.