COOKIES: Madeleines are traditional French cookies/little cakes that look good in presentation as well as delicious in taste. Please give my version of it a try.

COOKIES--BLUEBERRY MADELEINES:

 

 

 

 

1 ½ cups all purpose flour

4 eggs                                                                         

¾ cup sugar

2 tsp. grated lemon rinds                                             

1 tsp. each vanilla extract & cinnamon

1 cup fresh blueberries, coarsely chopped                  

pinch salt                                                                    

10 tbsp. melted butter, strained                                   

icing sugar for dusting

 

 

 

Use an hand-held electric mixer to beat together eggs and sugar until thick and pale-coloured. Stir in lemon rind, vanilla and blueberries.  Sift together flour, salt and cinnamon.  Re-sift directly over egg mixture and fold in gently. Fold in 6 tbsp of the melted butter.  Cover mixture and refrigerate overnight.

 

Preheat oven to 425 degrees F.  Grease a 12-cookie, 3-inch Madeleine pan with 1 tablespoon of the butter and place the mould in the freezer for 10 minutes.  Repeat greasing the mould with another tablespoon of butter and freeze again for 10 minutes.  Use only half the batter and return the rest to refrigerator. Divide this batter evenly among the cups in the mould, making sure to get a few blueberries in each one.

 

Bake 5 minutes, then reduce oven to 350 degrees F.  Continue baking until lightly browned, about 10 minutes more. Turn out on a rack to cool.

 

Wash and dry mould; and repeat greasing and freezing mould and baking cookies with remaining batter.

 

Sift icing sugar over cooled cookies to serve.