This time I chose two recipes, Orange and Honey Madeleines and Oaty Shortbread.
I've had a madeleine tin for years but this is the first time I have used it. I couldn't resist the combination of Orange and Honey. This recipe is incredibly delicious.
55g soft unsalted butter
67g Tate and Lyle granulated sugar
2 tsp caster sugar
1 tbs honey
1 tsp orange zest
68 g plain flour
1 tsp baking powder
- Preheat oven to 190C/gas mark 5
- In a large bowl cream together the butter, sugars and honey until light and fluffy
- Add the eggs beating in one at a time
- Add the orange zest
- Fold in the flour and baking powder
- Fill madeleine moulds to just below the rim
- bake for 6 -12 minutes *see Note
- Remove from oven and turn out immediately and leave to cool
*Note: My madeleine tin seems to be a large one because this recipe was to make 16 madeleines and I only made 12, they also took a little longer to cook. So, I'd say the cooking time varies on which size pan you are using. As a rough guide I'd say 6 minutes for a mini tin, 9 for a medium and 12 for a large. When they are cooked they are well risen, lightly browned and spongy to touch.
Now that I've made my first madeleines I'll definitely be making them again, they are so easy and taste delicious.
I love shortbread and I love flapjacks and this recipe was a mixture between the too. When you take a bite it starts to melt like buttery shortbread, then it goes all chewy like a flapjack. Difficult to describe but very scrummy and I'll be making it again. The recipe calls for fruit sugar which I've not used in cooking before. Fruit sugar is fructose which is sweeter than glucose but is absorbed into the body slower, giving energy over a long period of time.
Ingredients:175g unsalted butter
50g Tate and Lyle fruit sugar
110g plain flour
1tsp ground cinnamon
75g rolled oats/porridge oats
1 extra tsp of fruit sugar
- Heat oven to 170C gas mark 4
- grease a 23cm loose bottom flan tin
- put butter and sugar in a bowl and beat until creamy
- add the rest of the ingredients (apart from the final spoon of sugar) and mix until a crumbly mix
- tip the mix into the tin and press it to the edges evenly
- prick the shortbread all over with a fork
- bake for 30 -35 minutes
- remove from oven and while still warm score into slices then sprinkle with the remaining sugar
- leave to cool in the tin
- cut into slices to serve
This is my shortbread, and I forgot to sprinkle the sugar on before taking this photo.
I'm already wondering what I'm going to bake next on the Tate and Lyle recipe website.
Disclosure: I have been sent some sugary goodies from Tate and Lyle, but was not asked to write this post, neither have I received payment for this post.