There’s something about the winter and baking – I just love sitting out and enjoying Chay Haleeb (milk and tea with a pinch of cardamom and saffron), or Hot Chocolate and snacking on different bites. I’d never attempted to make madeleine’s before this, but when breezing through a recipe book last weekend, I thought these would be great after-turkey snacks with tea.
I had always thought these cookies (which, actually, are nothing like cookies and more like tiny cakes) were slightly intimidating (for they are temperamental when baking, every second counts). But in all honesty, they were quite simple and to the point. Besides, the gorgeous traces of orange zest on the puffy, airy cookies look just exquisite and give the impression of taking far longer to prepare then they actually do.
4 tablespoons unsalted butter
1 tablespoon honey
1 teaspoon pure vanilla extract
3/4 cup all-purpose flour
1 teaspoon baking powder
3/4 teaspoon ground cardamom
1/4 teaspoon salt
1/4 granulated sugar
2 large eggs
3/4 cup confectioners’ sugar (powdered sugar)
1 teaspoon finely grated orange zest
2 tablespoons fresh orange juice
First melt the butter over a saucepan over low heat. Once melted, remove from the heat and stir in honey and vanilla – then allow to sit for 10 minutes. Whisk together flour, baking powder, cardamom and salt in a bowl. Add in eggs and sugar. Once combined, add the butter mixture and mix. Refrigerate for 30 minutes. While in the fridge, butter the madeleine pan and preheat oven to 200 degrees C. When finished in the fridge, spoon in the batter to fill half the mold. Before putting in the oven, tap on the pan to make sure no bubbles are trapped in the batter. Cook 7-8 minutes, until cookies are puffed up and golden-brown on the edges. Remove from the mold and allow to cool. Brush the glaze on top and allow to finish drying.
That’s about it. The cookies remind me of something my aunts would love – the bold taste of cardamom added with the pungent dash of orange zest are just beautiful and make a perfect marriage with a nice glass of earl grey tea.
Recipe, courtesy of Martha Stewart