Sunday, 22 May 2011
I've got to tell you, I felt a little tingle as I returned to my blogging this weekend. It really is great to be back! And what a glorious weekend it's been in Sydney... crisp Autumn air, clear blue skies and beautiful sunshine. On afternoons like these, I like nothing more than the opportunity to sit back and relax on my balcony with Mr Ladybird over a nice cup of tea and something freshly baked. I am also savouring such moments as I approach a big change in my life...
You see, while I've been away I have been doing a little baking of my own, and I am delighted to tell you all that I have a bun in the oven! Yes, Mr Ladybird and I are expecting our first child! We are absolutely delighted and can't wait to meet our little one in October.
So there you have it - there's my news... As my first recipe after my hiatus, here is a lovely recipe for delicious madeleines ever so lightly touched by the scent and flavours and lavender and honey - a winning flavour combination, I think :)
Lavender and honey madeleines
(Recipe adapted from 'Petit Fours' by Murdoch Books)
How many madeleines this recipe will make depends on the size of your madeleine moulds. My tray's mould's are quite large (8cam in length), and this recipe made 8 - just enough for afternoon tea with 2 or 3 people. These are best served the same day as baking.
30g (1 oz) unsalted butter
2 teaspoons honey
2 1/2 tbsp white sugar
1/2 tsp dried (culinary) lavender
30g (1oz) plain flour
1 1/2 tbsp ground almonds
1 large egg, at room temperature
1 tbsp icing sugar for dusting (optional)
1. Preheat the oven to 180 degree celcius (350 F/ Gas 4). Use pastry brush to lightly grease madeleine moulds.
2. Melt the butter and honey in a small saucepan. Set aside to cool.
3. Place the sugar and lavender in a mortar and pestle and grind to release the fragrant oils. Sift the lavender sugar to remove the lavender husks.
3. Sift the flour, ground almonds and three pinches of salt three times. This will help to lighten the texture of the madeleines.
4. With an electric mixture, whisk the egg and sugar mixture until thick and creamy.
5. With a metal spoon, fold in the cooled honey/butter mixture, followed by the flour. Fold until just combined. Allow mixture to stand for 10 minutes.
6. Spoon the mixture into madeleine moulds until they are around three-quarters full.
7. Bake for 6-8 minutes, or until lightly golden. Carefully remove from the moulds and place on a wire rack to cool. Dust lightly with icing sugar and serve.
Note: As you can see from the madeleines pictures, mine are a little past being lightly golden, so take care not to overcook them.
Until next time, dear readers!