OLIVE OIL, BAY LEAF AND LEMON MADELEINES

EQUIPMENT:

• Oven set to 190°C

• 1 Madeleine Tray

• Pastry Brush & Piping bag

INGREDIENTS:

Madeleine Batter

60g Olive Oil

2 Fresh Bay Leaves

Rind of 1 Lemon

100g Caster Sugar

85g Plain Flour

2g Salt

1 Tsp Baking Powder

1 Large Egg

1 Large Egg Yolk

        Lemon & Olive Oil Icing

• Juice of 1 Lemon

• 15ml Olive Oil

• 200-250g Icing Sugar

METHOD:

For the Madeleine Batter…

For a punch of flavour infuse your oil by heating together the oil, bay leaves, and lemon rind until you can start to smell the citrus. Cover for 15 minutes before removing the bay leaf and lemon. Mix all the dry ingredients together in a bowl by hand. Whisk together the eggs and combine with the dry ingredients. Finish the batter by mixing through the infused olive oil.

Leave your batter to rest for at least 30 minutes in the fridge. Pipe into your prepared trays and bake for 9-10  minutes until golden and risen. Leave to cool before drizzling with the icing.

For the Lemon & Olive Oil Icing..

 Mix everything together with a wooden spoon until you have a thick paste- you may need to add more sugar or liquid to get to the right consistency.

Once the Madeleines are cooked and cooled, dip in the icing, allow to set and serve!