I’m gonna guess that most of y’all are coffee drinkers.
It’s few and far between that you’ll find someone who doesn’t drink coffee. And I, ladies and gentleman, do not (or should I say cannot) drink coffee. It’s just too much caffeine for my metabolism, so when I do ingest the beloved morning beverage, I have extreme anxiety or go on a cleaning binge.
Alice’s Adventures in Wonderland
“It’s always tea-time.”Lewis Carroll, Alice in Wonderland
Therefore, I am a tea drinker and I love a good cuppa tea. Now that I’m thinking about it, I’m curious how many varieties I have in my tea drawer at the moment. (Yes, I do have a whole drawer reserved for tea. Extra? Maybe. Necessary? Definitely.)
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Okay, fifteen is not so bad right? It’s a mix of caffeinated, herbal, and decaffeinated varieties. (You remember the Chai Spiced Oreo Cookies right? Yeah, that Masala Chai mix is in there.) Gotta have something for all the necessary occasions….including afternoon teatime!
Classic French Madeleines
Need a lovely snack to serve at teatime? French Madeleines. (Oh and these Browned Butter Linzer Cookies.) The classic madeleine is made with browned butter, eggs and a hint of vanilla. It’s delightfully light and fluffy, bearing more of a resemblance to cake than cookie. This week I’m feeling inspired by spring and my ever growing tea collection, so lavender and honey came to mind. I added a touch of lavender extract, a bit of dried lavender flowers and a healthy gob of honey to the batter. SO beautiful. The honey is smooth and subtley sweet but doesn’t overpower the browned butter flavor. Then the lavender adds delicate character to the cookie, like a lightly brewed pot of lavender Darjeeling.YumAssist 2 Pack Nonstick Madeleine Pan, 12-cup Heavy Duty Shell Shape Baking Cake Mold Pan.
French Madeleines with Lavender & Honey
Honey and lavender are two common ingredients to pair together. Honey is beautifully floral (as it’s made from nectar) so the lavender flowers play off of it and makes a harmoniously gorgeous combination.KitchenAid Professional 600 Stand Mixer 6 quart, Ice (Renewed)
- Buzz the flowers with the sugar in a food processor or mortar and pestle to get it really finely ground. This ensures the lavender really melts into the cookie and you’re not left chewing a petal in the end!
- Before whipping the eggs, make sure to take them out of the refrigerator ahead of time to come to room temperature. The proteins will loosen and then bind together to make the base much better if they are not wicked cold.
- Add the sugar slowly while whipping the eggs to help get good volume. Sugar creates strength while whipping increases volume. Adding a bit of both at the same time makes a good healthy base!
- Make the batter a day ahead of time and bake to serve to get a really fresh and delightful cookie.
- When you prepare your pans, use very soft (not melted) butter to brush into all the crevices of the madeleine pans. This will give you a nice even coat of butter instead of a pool of melted butter in the bottom.
- Lightly sprinkle the flour over the butter lined molds and then gently tap the pan to remove the excess. Leaving too much flour in the pan before you bake will stick to the cookie and taste gloopy and gross!
Cheers & happy baking!Print