These buttery French cakes are instantly recognizable by their pretty scalloped shell shape. Dust with confectioners’ sugar or give with some chocolate fudge sauce for dipping them into.
Excerpted from “Handmade Gifts from the Kitchen”. Copyright © 2014 Alison Walker. Published by Appetite by Random House, a division of Random House of Canada Limited a Penguin Random House Company. Reproduced by arrangement with the Publisher. All rights reserved.
ingredients
directions
To make lavender sugar, put a handful of lavender flower sprigs into a container of superfine sugar. Seal and leave for at least two weeks for the flavour to infuse before using.
Preheat the oven to 400°F (205ºC). Brush a Madeleine pan with melted butter and a good dusting of flour. Tap out the excess.
Beat the sugar and eggs until light and fluffy. Fold in the flour and baking powder, followed by the butter. Let stand for 30 minutes.
Fill each mold three-quarters full of the batter and bake in a preheated oven for 8 to 10 minutes until golden and risen. Remove from the oven, let cool for a few minutes, and transfer to a wire rack.
These cakes keep for two to three days in an airtight container or sealed plastic bag but are best eaten on the day they’re made.