It is baking day, and as you know I bought a bottle of the sweetest, most scrumptiously scented rose syrup in Paris last week, and I’ve been itching to create something fabulously sweet with it ever since…
I’ve given serious thought to all kind’s of floral delight’s, but have decided, that for today, in honour of our little soiree to Paris, I will bake some tiny little rose scented Madelelaines and serve them with a fine cup of Earl Grey this afternoon…
These tiny little shell shaped treats sit somewhere between a cake and a biscuit and are to my mind, the most exquisite sugar dusted way to enjoy a cup of
Don’t worry about not having the traditional shell shaped cake tray: small cupcake size trays work just as well, and in place of the rose syrup it is perfectly scrumptious to use a squeeze of lemon and a spoonful of grated rind; a handful of chopped raisins, or a 2 spoonfuls of cocoa for a chocolate treat…
My recipe is based on the lovely one in Romancing The Ordinary and the first time I baked them, Mark declared me the next best thing to Delia Smith. Should I laugh or cry?
Rose Scented Madelelaines.
1/2 cup + 2 tablespoons of caster sugar (70 g)
1/2 cup plain flour (60 g)
6 Tablespoons of butter, melted and cooled.
3 Teaspoons of rose syrup.
Pre-heat oven to 180 degree’s.
1 . Grease your tins with butter and lightly grease with flour.
2. In a bain-marie (double boiler), heat the egg and sugar until warm but not bubbling, stirring constantly. Remove the upper pan from heat, then use a whisk or electric mixer to beat the mixture until smooth and light.
3. Add the cake flour in small amounts at a time, continuing to beat the mixture and finally beat in the melted butter and rose syrup.
4. Immediately pour into tins, filling each no more than halfway.
5. Bake for around 15 minutes, then allow to cool and dust with icing sugar (confectioners sugar)
Serve with a healthy dose of je ne sais quoi…