Orange and Hibiscus Madeleines

The Great British Bake Off  winner Candice Brown comes up with the ultimate sandwich box treat. “I love France, everything and anything French, and j’adore Paris! I first tried madeleines on a school trip to France and loved the simplicity of them along with a bowl of hot chocolate. Now when I make them, they are barely out of the oven before I’m shovelling one into my mouth! Orange adds a lovely citrus taste and the hibiscus almost a berry/rose-like touch. Hibiscus is great in tea too.”


Serves: 32
 
Ingredients
  • 1 tbsp dried hibiscus petals
  • 100ml boiling water
  • 90g unsalted butter, melted and cooled, plus extra to grease the moulds
  • 50g soft light brown sugar
  • 100g golden caster sugar
  • 2 large eggs
  • Grated zest and juice of 1 orange, plus extra zest to decorate
  • 100g plain flour, plus extra for the moulds
  • Just under 1 tsp baking powder
  • Pinch of salt
  • 1 tbsp orange blossom honey
Instructions
  1. Put the dried hibiscus petals in a small bowl and pour over the boiling water. Leave to soften for about 5 minutes.
  2. Meanwhile, brush your madeleine moulds with melted butter, then dust them lightly with flour.
  3. Combine the brown sugar, 50g of the caster sugar and the eggs in a large bowl and whisk with an electric hand whisk until light and fluffy. 4. Add the orange zest, 90g cooled melted butter, plain flour, baking powder, salt, honey and 1 tablespoon of the hibiscus water, and mix together to make a batter. Leave for a minimum of 30 minutes.
  4. Preheat the oven to 170°C fan (190°C/375°F/Gas Mark 5).
  5. Spoon the batter into the prepared madeleine moulds (you will need to bake in batches). Take care not to overfill the moulds. Bake for 10–12 minutes until risen and golden.
  6. Remove the madeleines from the moulds and place on a wire rack. Cool the moulds, then brush with melted butter and dust with flour again before baking another batch of madeleines.
  7. Once all the madeleines have been baked and cooled, mix together the orange juice, the remaining 50g caster sugar and 3 tablespoons of the hibiscus water in a small saucepan. Stir over a medium heat until the sugar has dissolved and you have a thick syrup.
  8. Poke a hole in the underside of each madeleine and brush over the
  9. syrup. Wait for this to soak in, then brush on a second coat of the syrup. Finish with a grating of orange zest. These are best eaten fresh on the day of baking.

 

Extracted from Comfort by Candice Brown (Ebury Press, £20).
Photography by Ellis Parrinder

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