Cookie swap: Stephanie's lavender madeleines
- 3/4 cup all-purpose flour
- Pinch of salt
- 1/4 teaspoon baking soda
- 2 large eggs
- 1/2 cup granulated sugar
- 1 teaspoon pure vanilla extract
- 1/8 teaspoon culinary lavender, finely chopped
- 1/4 cup butter, melted
- Icing sugar, lavender, to serve
1 Whisk together the flour, salt, and baking soda; set aside.
2 Using an electric mixer, beat eggs and sugar until light and creamy in colour, about 2 minutes. Add vanilla and lavender and mix. Fold in dry ingredients, using a rubber spatula, and then once fully incorporated stir in melted butter. Cover, and refrigerate for 2 hours.
3 Preheat oven to 375 degrees Fahrenheit and generously butter a madeleine pan. Sprinkle pan with flour and tap out any excess. Spoon the batter into moulds and bake for 12-14 minutes, or until the madeleines are golden and spring back when touched. Invert them onto a rack to cool, and sprinkle with icing sugar and lavender prior to serving.