- Preheat the oven to 180C, fan 160C, gas mark 4.
- Using either an electric mixer or mixing bowl and whisk, cream the butter, sugar, 1 tsp rose water and orange zest together for a few minutes until pale and fluffy.
- Reduce the whisk speed and add the egg and milk.
- Once combined, fold in the flour until well mixed. When you are ready to bake, place a heaped tablespoon of batter into each madeleine shell and press a raspberry into the centre of each one.
- Cook in the oven for 12-15 minutes, or until they are a pale golden brown and springy to the touch. Leave the madeleines to cool in the tin for 5 minutes, then transfer them to a wire rack.
- Meanwhile, make the rose water cream. Whisk the double cream, icing sugar, orange zest and 1/2 tsp rose water until slightly thickened and store in the fridge until needed.
- Once the madeleines are cool, dust with icing sugar. Serve with a few fresh mint leaves and the rose water cream on the side.
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Top with a few leaves of freshly picked mint to add even more freshness
50g Unsalted butter, softened 50g Golden caster sugar 1 and 1/2 tsp Nielsen-Massey Rose Water (or similar) Grated zest of 1 orange 1 Large egg, lightly whisked 50g Self-raising flour 1 tbsp Whole milk 12 Small raspberries A few mint leaves Golden icing sugar, for dusting 400ml Double cream Grated zest of 1 orange 1 Heaped tbsp golden icing sugar, sifted 1 x 12-shell madeleine tin, lightly greased and dusted with flour
Time: 15 mins Serves: 6 Nutrition: n/a