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LOCATION: Recipes >> Cookie Recipes >> Madeleines 15

Print this Recipe    Madeleines 15

Makes 12

4 oz soft margarine
4 oz caster sugar
2 large eggs, beaten
4 oz self-raising flour
1 tablespoon milk
8 oz raspberry jam, warmed and sieved
2 oz desiccated coconut
pinch salt
6 glace cherries, halved

Preheat the oven 375F 190 C Mark 5. Cream the margarine and sugar
together until light and fluffy in colour and texture. Add the
eggs gradually to the creamed mixture, beating well between each
addition. If the mixture begins to curdle, add a little of the
flour. Sift the flour and salt together then fold lightly into
the creamed mixture using a metal spoon, adding more milk if
necessary to obtain a soft dropping consistency. Brush 12 dariole
moulds with melted fat and divide the mixture evenly between them,
only filling the moulds half way up, to allow the cakes to rise.
Bake in the centre of the oven for about 20 minutes or until they
are well risen, golden brown and firm to the touch. Carefully
remove from the moulds, loosening with a knife, and leave to cool
on a wire tray. When the cakes are cold trim the bases so that
they stand level. Hold each Madeline on a fork and raspberry jam,
then roll in the desiccated coconut. Top each Madeline with half
a glace cherry.


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