Mini Herby Madeleines

This recipe is a simplified copy of the classy little cakes that you often find in French patisseries. To create these tiny scalloped mouthfuls you do need a madeleine tin, but a mini muffin tin will work as well, so don't be put off. For the method you just whizz the ingredients together into a food processor and then bake. Pretty foolproof. Pour a glass of chilled white wine and enjoy.

Ingredients - makes about 30 small madeleines

45g plain flour

1 tsp baking powder

80ml Greek style plain yoghurt

1 large egg, lightly beaten


25g parmesan cheese, finely grated

1 small garlic clove, mashed

2 tsp finely chopped fresh rosemary

1 tsp finely chopped chives

Salt and pepper


Melted butter and flour for greasing and flouring the tin.


Mini madeleine tin (Sous Chef or Amazon stock them) or mini muffin tin.


Method

Combine the flour, baking powder, yoghurt and beaten egg in a food processor. Mix well.

Add the garlic, herbs, parmesan and seasoning. Mix until all well combined.


Chill the batter in the fridge for an hour, or longer.


When ready to cook, heat oven to 200°c.


Using a pastry brush and melted butter, grease the madeleine tin (or mini muffin tin) and then dust with flour.


Evenly spoon the batter into the tin.


Cook in the middle of the oven for about 7 - 8 minutes. Let them cool for a few minutes and then carefully knock the tin to release the madeleines. They should all come out! The bottoms should be light golden brown. Serve or cool on a cake rack.


If not eating straight away, store in the fridge and then reheat on a baking sheet at 200°c for 2 minutes.




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