Ginger flapjacks
Try an oat bar with a difference - our version is flavoured with coconut and has a soft and spicy ginger topping
English madeleines
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Makes 6
Skip to ingredients
- 100g buttersoftened, plus extra for greasing
- 200g desiccated coconut
- 140g caster sugar
- 140g plain flour
- 1 large egg
- 140g full-fat coconut yogurt(we used Yeo Valley Greek-style)
- 85g glacé cherryfinely chopped
- 140g cherry jam
Nutrition: per madeleine
- kcal641
- fat38g
- saturates28g
- carbs68g
- sugars53g
- fibre6g
- protein6g
- salt0.4glow
Method
step 1
Heat oven to 160C/140C fan/gas 4. Grease 6 x 120ml madeleine moulds (see tip, below). Put 50g of the coconut in a food processor with the sugar and whizz until the coconut is as fine as the sugar. Tip into a mixing bowl with the butter, flour, egg and yogurt, and whizz with an electric whisk until smooth. Stir in the cherries, then divide between the moulds. Sit on a baking sheet and bake for 35-45 mins until a skewer poked in comes out clean. Cool for 10 mins, then turn out from the tins to cool completely.
step 2
Heat the jam in a pan or microwave, then sieve to remove the cherry lumps. Tip the remaining coconut onto a plate. Trim any wonky bottoms of the madeleines so they sit flat. Brush a thin coating of jam over each and roll in the coconut to cover. Will keep in an airtight tin for up to 2 days.
