About this recipe:You can add some chocolate chips or raspberries for a bit of variety but these taste lovely on their own, with a cup of black coffee. If you use a flexible silicone mould, no need to butter it.
120g butter, softened
125g caster sugar
125g plain flour
1 teaspoon baking powder
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Method Prep:10min › Cook:8min › Ready in:18min
Preheat the oven to 240 C / Gas 9.
Mix the butter with sugar until light and fluffy. Add the eggs one at a time and mix well. Stir in flour and baking powder.
Pour the mixture into a flexible madeleine mould but do not fill up to the brim because the madeleines will rise and could overflow.
Bake for 4 minutes, then lower the oven temperature to 200 C / Gas 6 and bake for 4 more minutes.
Set aside to cool for a few minutes, then pop them out of the mould. Cool on a wire rack.