Fragrant and delicious recipe for Orange Madeleines with a touch of thyme

100g unsalted butter (plus a little extra to to grease the moulds)
100g caster sugar
1 tsp vanilla
2 eggs
Pinch salt
100g plain flour
1 level tsp baking powder (or self-raising flour)

For the Orange and Thyme Syrup:
Juice of 2-3 oranges
Zest of 1 orange or lemon if you like (optional)
2 sprigs thyme
2-3 Tbsp honey

How to
Pre-heat your oven to 190C. Using softened butter, grease the madeleine moulds, and then dust lightly with flour, and turn the tin over gently to remove any excess. Set aside until the batter is ready.

Cream together the butter, sugar and vanilla until light and fluffy, then add in the salt, flour and baking powder, mix until well combined.

Add in the eggs, 1 at a time, mixing well in between each addition.

Using two tablespoons, divide the mixture between the moulds until about two-thrids full and bake for 10-15 minutes, or until golden and fragrant.

While the madeleines bake, make the orange and thyme syrup, and drizzle hot syrup over the madeleines.

Leave to cool in the mould for about 3 minutes, then remove and place gently on a wire rack or serve as soon as possible with a pot of tea!

Recipe provided by Sarah Graham, recipe creator and cookbook author. Visit the Sarah Graham food blog to see more, and keep turned for her latest cookbook. Photo from ‘Sarah Graham’s Food Safari Season 2’ by Ricardo de Le├ža.

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