First posted: Apr 3, 2017

Orange and Thyme Madeleines



Cooks in:        Serves:Makes about 12 madeleines

  • 100g unsalted butter (plus a little extra to to grease the moulds)
  • 100g caster sugar
  • 1 tsp vanilla
  • 2 eggs
  • Pinch salt
  • 100g plain flour
  • 1 level tsp baking powder (or self-raising flour)
For the Orange and Thyme Syrup
  • Juice of 2-3 oranges
  • Zest of 1 orange or lemon if you like (optional)
  • 2 sprigs thyme
  • 2-3 Tbsp honey
  • Warm together over low heat and leave to steep for 5-6 minutes, re-heat just before drizzling over the cooked madeleines.

What to do

1. Pre-heat your oven to 190C. Using softened butter, grease the madeleine moulds, and then dust lightly with flour, and turn the tin over gently to remove any excess. Set aside until the batter is ready.

2. Cream together the butter, sugar and vanilla until light and fluffy, then add in the salt, flour and baking powder, mix until well combined.

3. Add in the eggs, 1 at a time, mixing well in between each addition.

4. Using two tablespoons, divide the mixture between the moulds until about two-thrids full and bake for 10-15 minutes, or until golden and fragrant.

5. While the madeleines bake, make the orange and thyme syrup, and drizzle hot syrup over the madeleines.

6. Leave to cool in the mould for about 3 minutes, then remove and place gently on a wire rack or serve as soon as possible with a pot of tea!

Photo from 'Sarah Graham's Food Safari Season 2' by Ricardo de Leça.

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