These little cookies and their quintesential ridges and humps are just what Santa needs when he stops by your house. They are such a cute twist on the classic French madeline. Traditionally, madelines get their hump from being sufficently chilled in the fridge and then exposed to heat in the oven. The drastic temperature change causes the cookies to puff up and get a little hump. Most modern recipes (like this one) will incorporate baking powder to the recipe to help with this process, though many baking purists will aruge that leaveners shouldn't been anywhere near a madeline batter. I hope you enjoy these fluffy little treats!
INGREDIENTS:
7 tbsp unsalted butter melted (100 g)
6 tbsp granulated sugar (100 g)
2 large eggs
zest of 1 large orange
1 tsp vanilla
3/4 tsp star anise extract
3/4 c all purpose flour (110 g)
1 tsp baking powder (3 g)
1 tsp ground cinnamon
1/2 tsp allspice
Whisk butter and sugar together until incorporated. Add eggs on at a time, whisking in between each egg. Zest one large organge and incorporate vanilla and star anise extracts, wisk into wet ingredients. Pour all purpose flour, baking powder, cinnamon, and allspice into a sive and sift into the wet ingredients. Using a wisk, mix with a spatula until just incorporated. Cover mixture with clig wrap. Let mixture sit in the fridge for at least 30 minutes. In the meantime, preheat oven to 350 degrees F. Using butter or cooking spray, liberally greese a madeline tray. Add about 2 teaspoons of batter to each mold. Bake for 14-17 minutes. Enjoy!
Prep time = 45 min | Cook time = 14-17 minutes | Makes about 13 cookies
Tips:
Make sure that the batter is cold when it goes into the oven. If needed, you can reset it in the fridge with cling wrap for a few minutes after putting it in the mold.
Don't be worried about the star anise flavor. It doesn't take like licorice in this recipe. It just hangs out in the background and ties together all the lovely flavors in this recipe!
The prep time will be determined by how long you leave it in the fridge. I find that 30 minutes on the top shelf is suffient, but you can leave it in overnight, which can make it great as a make ahead recipe.
Madeline molds are pretty easy to find. I have one from The Pampered Chef and another from Williams Sonoma (pictured in this recipe).
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