|Picture from: ferdakost|
Image Credit: Marion
250 g flour
200 g sugar
125 g soft butter, at room temperature
50 ml milk
1 teaspoon vanilla essence
1½ teaspoon baking powder
Pinch of salt
Zest of 1 lemon
Whisk the eggs in a large mixing bowl, adding the sugar little by little.
While still whisking, add the salt, vanilla essence, lemon zest and milk.
Carefully add the sieved flour little by little, and then gradually mix in the baking powder and the
soft butter until you have a smooth mixture.
Cover the mixture with a tea towel and let it rest at room temperature for two hours.
Butter the Madeleine tins* and then douse with flour (shaking off any excess) before filling them
half-full with the mixture.
Put them in a hot oven, at 240°C, for six minutes, and then turn the oven to 200°C and cook for
a further 3 – 4 minutes.
*You only need to butter the Madeleine tins if you're using metal or aluminum molds. I use a
flexi-pan mold, so I don't need to.
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