English Madeleines

• 4 oz (100 g) self-raising flour
• pinch of salt

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 mixture, adding a little of the sieved flour if necessary. Fold in half the flour, then the remainder of the flour, with sufficient milk to make a medium soft consistency.

Spoon mixture into