Preheat the oven to 230½C/450½F/gas mark 8. Butter and flour madeleine moulds or bun tins.
Sift together the dry ingredients. Beat in the eggs, and then mix in the melted butter. Pour the batter – and the mixture really is quite liquid – into the prepared moulds, and bake in the top half of the oven for 5 to 7 minutes.
Remove from the oven once the madeleines are golden, well risen, and with the characteristic ‘bump’ in the middle. The recipe multiplies well, certainly by up to ten; I learned the recipe using a kilo of flour.
If you wish, you can add, with the eggs, lemon zest, or some vanilla seeds. I have also used a little orange-flower water and grated orange zest. Alternatively, you can use vanilla sugar.
Make a strong infusion of tilleul (linden tea) in about
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