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This is an amazing cake-y cookie thing flavored with rose (the best thing in the world). It was amazing, and I definitely recommend cooking them. Now, this recipe is English, so if your American and don't want to wing it, then look up "English and American Cooking Conversion Chart." Also you will need special Madeleine Molds For These. Makes 18.
125g butter
2 eggs
100g caster sugar
100g plain flour, sieved
Juice and finely grated zest of 1/2 lemon
2 tbsp rose water, or 70 drops of rose extract
100g icing sugar
Dried rose petals (optional)
1. Preheat the oven to 190/gas 5. Melt the butter in a pan. Use a little to grease the molds and leave the rest to cool.
2. Using an electric whisk, beat the eggs and sugar until fluffy. Fold in the flour using a metal spoon. Stir in the butter, lemon zest and one tablespoon of rosewater (40 drops of rose extract). Fill your molds with the mixture and bake for 8 mins or until golden
3. Sift the icing sugar into a bowl and stir the remaining rosewater/extract and enough lemon juice to thin.
4. Turn the cakes out onto a rack to cool, then drizzle with icing and sprinkle with dried rose petals.
I enjoyed them very much and hope you can cook them.
Isobel
