Like many of the fellow foodies, I own way too many baking tins and my baking equipment cupboard is always full to the brim. A bundt tin, a swiss roll tin, a heart shaped tin, big round tins, small round tins, brownie tin… And really, all I ever use is the sandwich tins and muffin tins.
In order to justify buying another tin (a rectangular tart tin), I need to at least start using some of the ones I have already. And my first chosen one is the madeleines tin. I actually have used this tin a few times, and I loved the Earl Grey madeleines I made. So jumping from one tea to another, I’m using matcha this time. This recipe is adapted from one of the BBC Good Food magazines I have at home. They’ve turned out great!
- 2 large eggs
- 1 large egg yolk
- 100 g caster sugar
- 2 tsp matcha powder
- 1/2 tsp sea salt
- 125 g plain flour
- 5 g baking powder
- 110 butter
- 2 tsp honey
- Melt the butter and honey in a pan.
- Whisk together eggs, egg yolk, sugar, matcha powder and sea salt in a big bowl. Keep whisking until foamy.
- Sift the flour and baking powder in whilst whisking. Ensuring there are no lumps.
- Slowly pour the butter and honey mix into the batter, keep stirring.
- Chill the batter in the fridge overnight. (Or a few hours)
- Preheat oven to 220'C/gas 7.
- Butter and flour the tin.
- Put batter into a piping bag.
- Half fill each hole in the tin, bake for 3 mins.
- Turn oven down to 180'C/gas4 and bake for another 4-5 mins.
- Remove from tin immediately.