Easy Madeline Cookies for Tea

I have been drinking a lot of tea lately. For me, coffee is my drink of choice when I need to get something done, but when I want to relax– it is a cup of hot tea all the way.

Because I have been drinking a lot of hot tea, I decided to find my inner Julia Child and bake a batch of French Madeleines — the perfect tea cookie. 

There is something about a cup of hot tea in the afternoon, a good book, and a blanket. For me, that symbolizes relaxation at its best.

Did you know that tea is second only to water as the most widely consumed beverage in the world?

How to Make Easy Madeline Tea Cookies

Recipes like this can look pretty daunting — but I promise it is not. There are just a few ingredients — butter, sugar flour, eggs, and vanilla — and of course citrus flavour, and in this case we used a lime. 

Madeleines are delicious when eaten just from the oven and cooled until barely warm. They will keep for a day or two in an airtight container, but will start to lose that nice crisp texture after awhile. They are simply at their best when super fresh.

Ingredients

• 140g unsalted butter plus extra for greasing 
• 125g self-raising (self-rising) flour plus extra for dusting 
• 3 large eggs 
• 140g caster (superfine) sugar 
• 1 tsp clear honey 
• 1 tsp finely grated lime zest 
• 1 tsp groundnut (peanut) oil 
• 50ml (2 fl oz) whole milk 

Instructions

1. Preheat the oven to 200°C (400°F/gas mark 6). Grease Madeleine tins then dust with flour, tap off any excess, then chill in the fridge. 
2. Place the butter in a small saucepan, and melt gently over a medium heat, then set aside to cool. 
3. In a large bowl whisk the eggs and the sugar together for 8–10 minutes until the mixture triples in volume and leaves a trail on the surface. Add the honey and the lime zest and stir into the mixture. 
4. Add the oil, sift the flour and fold in, together with the cooled butter and milk until it is all incorporated. Spoon the mixture into the chilled tins and leave to rest in the fridge for 5 minutes. 
5. Bake for 5–10 minutes until firm to the touch and golden brown. Leave to stand for 1–2 minutes before removing from the tins. Transfer to a wire rack to cool. You can dust with superfine sugar if you would like.
6. Madeleines are best eaten fresh on the day you make them.

Like I said before — they go great with a cup of hot tea. The cookie acts like a sponge and soaks up that delicious flavour and when you take a bite, it is pure heaven on a plate.

Grab a subscription to Blue Tea Box and make a batch of these Madelines to go with it for the perfect afternoon of relaxing.