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.”
- 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
- Put the dried hibiscus petals in a small bowl and pour over the boiling water. Leave to soften for about 5 minutes.
- Meanwhile, brush your madeleine moulds with melted butter, then dust them lightly with flour.
- 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.
- Preheat the oven to 170°C fan (190°C/375°F/Gas Mark 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.
- 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.
- 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.
- Poke a hole in the underside of each madeleine and brush over the
- 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