A madeleine mix made with wheat flour from Hokkaido. It bakes into soft and moist French butter cakes with a light texture. Once wrapped, they also make a lovely homemade gift.

Instructions

Makes about 24 madeleines (7 cm mould)

Preparation time: about 30 minutes

Ingredients

Mix 200g

Unsalted butter 120g

Whole eggs 100g (about 2 medium eggs)

Milk 20mL

Lemon juice 10mL (about 2 tsp)

Lemon zest 1 lemon

Tools

Grater, mixing bowl, whisk, spatula, madeleine mould, oven

Preparation

Melt the butter in advance and bring the eggs to room temperature.

Grate the lemon zest and squeeze the lemon juice.

Grease the mould with butter and dust lightly with flour (not included in ingredients).

Instructions

1. Place all ingredients in a bowl and whisk until smooth with no lumps.

2. Pour the batter into the mould using a spatula, filling each cavity to about 60% full.

3. Bake in a 180°C preheated oven for 12–15 minutes until nicely golden.

Baking time and temperature may vary depending on the oven.