1 1/2 cups (150 g) 5 oz self-raising flour
2 oz (50 g) fine semolina
1/2 cup (50 g) 2 oz cornflour
225 g (1/2 lb) 1 cup butter
1/2 cup + 1 tsp (75 g) 3 oz icing sugar (confectioners sugar), plus icing sugar to dredge
125 g (4 oz) plain chocolate, melted
2 oz (50 g) fine semolina
1/2 cup (50 g) 2 oz cornflour
225 g (1/2 lb) 1 cup butter
1/2 cup + 1 tsp (75 g) 3 oz icing sugar (confectioners sugar), plus icing sugar to dredge
125 g (4 oz) plain chocolate, melted
method
1. Butter eighteen madeleine moulds.
2. Into a bowl sift the flour, semolina and cornflour. Whisk the butter and icing sugar together until pale and fluffy. Stir in the flour mixture using a fork to form a soft paste.
3. Press a little of the mixture into each mould and smooth off the top. Bake in the oven at 180°C (350°F) mark 4 for 15 -20 minutes. Leave to cool a little in the tins before gently easing out. When cold dredge with icing sugar and dip ends in melted chocolate.
2. Into a bowl sift the flour, semolina and cornflour. Whisk the butter and icing sugar together until pale and fluffy. Stir in the flour mixture using a fork to form a soft paste.
3. Press a little of the mixture into each mould and smooth off the top. Bake in the oven at 180°C (350°F) mark 4 for 15 -20 minutes. Leave to cool a little in the tins before gently easing out. When cold dredge with icing sugar and dip ends in melted chocolate.
serving amount
makes 18
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