Marmalade & tea madeleines
Make these moreish madeleines for afternoon tea. Perfect served with a cuppa, they are made with nutty brown butter and have a lovely tea and toast flavour
Dark chocolate & mint flourless cookies
- Preparation and cooking time
- Prep:
- Cook:
- plus cooling
- Easy
- Makes 35-40
Skip to ingredients
- 90g salted buttercubed
- 250g dark mint chocolateroughly chopped
- 1 eggplus 2 egg whites (see tip, below)
- 150g caster sugar
- 100g cocoa powder
- icing sugarto dust (optional)
Nutrition: Per serving (40)
- kcal73
- fat4g
- saturates2g
- carbs8g
- sugars7g
- fibre1g
- protein1g
- salt0.06g
Method
step 1
Heat the oven to 180C/160C fan/gas 4 and line two large baking trays with baking parchment. Melt the butter and chocolate together in a heatproof bowl set over a pan of simmering water, then set aside to cool slightly. (Or, do this in short bursts in the microwave.) Beat the egg, egg whites and sugar together in a large bowl for 2-3 mins using an electric whisk until pale and thickened, then beat in the cooled chocolate mixture. Sift over the cocoa powder and fold in gently.
step 2
Spoon tablespoons of the mixture onto the prepared trays, spaced well apart (they will spread). Bake for 8-10 mins until set at the edge. Leave to cool completely on the baking trays. Will keep in an airtight container for up to five days.
