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Almond and Apricot Madeleines

Almond and Apricot Madeleines

In celebration of the BOOM awards, our BOOM Ambassador, Rosie Birkett has shared her delicious summer desert, apricot and almond madelines.

Rosie Birkett's madelines

Ingredients - Serves 12

  • 100g Rachel’s Slightly salted organic butter, melted and cooled
  • 2 medium Abel and Cole Organic eggs
  • 100g Tate & Lyle caster sugar (Ocado)
  • 80g Tesco Organic self raising flour, sifted
  • 20g Crazy Jack ground almonds 2 tsp almond essence (Ocado)
  • 3 Crazy Jack organic ready to eat apricots, finely chopped (Ocado)

Going organic doesn't need to break the bank - you can prepare this recipe for just £3.60 (based on Tesco prices on 7th Sep 2017)

Method

  • Grease the madeleine tin really, really thoroughly with butter, then sprinkle with a light dusting of plain flour.
  • Tip the tin upside down over the sink to remove any excess flour.
  • Place the eggs and sugar in a whisking bowl and whisk until pale and fluffy. You can do this in a stand mixer if you have one.
  • Fold in the remaining ingredients until you have a smooth batter. Leave the batter to sit for 30 minutes, and preheat the oven to 200 degrees celsius.
  • Spoon (or if you have a piping bag, pipe) just under 1 tablespoon of the mixture into the madeleine holes, being sure not to overfill each hole - you need less mixture than you think because it will puff up.
  • Bake in the oven for 8-10 minutes, until deeply golden and biscuity around the edges.
  • As soon as you remove the madeleines from the oven, bash them out of the tin onto the worktop. Devour. 

Rosie Birkett's madelines