Madeleines

Ingredients

 

6oz      self raising flour

6oz      Salted Butter or margarine

6oz      caster sugar

3          large eggs

 

18 Dariole Tins

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 Method                    Pre heat oven to 190°C

 

  1   Grease the Dariole tins with butter or oil and put to one side.

 

  2  Cream butter and sugar together until pale and fluffy.

 

  3  Add beaten egg and mix, then add flour and mix well.

 

  4  Half fill the well greased Dariole tins, place them on a baking tray, put in the centre of  the oven and            bake for 12 - 15 minutes until light brown and firm to the touch.

 

  5  Remove from the oven and let the tins cool a bit, then remove from tins by running a small knife                   around the sides and carefully knocking out of the tins, then place on a cooling rack to cool.

 

​  Decorating

 

  1   Heat up jam gently to soften (if jam not already runny enough), spread the desiccated coconut on a            plate.

 

  2  Insert a fork into the base of the sponge, using a pastry brush or palette knife spread the jam all over          the sides and top.

 

  3  Dip the jammed sponge into the coconut and roll it until there is a good coverage, using your fingers          or a clean palette knife press the coconut firmly into the sides and just onto the top.

 

  4   Remove the fork and place the cakes onto a plate or storage container if not serving immediately.               Decorate each cake with a half or whole Glacé cherry and two diamonds of green angelica.

 

 

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       If you want to brown the coconut for extra flavour and colour:

       Line baking tray with greaseproof paper, and spread the coconut out on the paper.

       Place tray in an oven on 150°C and leave in until coconut starts to brown, remove tray from oven and         leave to cool - use straight away or store in an airtight container until required.