Midweek Treats: Madeleines

As the weather was unbearably hot in Munich on Monday I stayed in and did some baking. Armed with my trusty The Art of French Baking book I set about choosing something from all the lovely recipes. I decided on the French classic Madeleines as I had bought a Madeleine tray earlier in the week- for some reason I'd never been able to find one in the UK- and wanted to try it out. Here's how they turned out:

Because I'm currently living in rented accommodation and cooking equipment is limited, I had to make these without the aid of a pair of scales- nightmare! Luckily they turned out well.

Here's how to make them if you fancy trying them out:

Ingredients:

125g butter, melted
150g caster sugar
150g plain flour, sifted
2 large eggs
2 tsp vanilla extract

Method:

• Preheat oven to 170˚c (higher for non fan-assisted ovens) and grease your Madeleine tray
• Whisk the eggs and the caster sugar with an electric whisk until they have tripled in volume
• Fold in the flour, butter and vanilla extract
• When a nice consistency, rest mixture in the refrigerator for around 2 hours
• Spoon the mixture into the moulds, making sure to not fill them quite to the top (they rise a LOT)
• Bake for 6-8 mins (the recipe I was using said slightly longer but I made 3 batches and the ones that were baked for around 6 minutes turned out the spongiest (and nicest!))

*recipe makes 36 small Madeleines*

Let me know how you get on if you decide to make these as well!

{Image: Laura Blanksby, using Instagram; recipe adapted from The Art of French Baking, Phaidon}

Midweek Treats: Raisin Petits Fours

As today was a bit of a wash-out with the weather, I decided to get out my favourite recipe book, The Art of French Baking, and have a go at some petits fours. There were loads of different flavours, from coffee, cherry and orange, but I decided to stick with the classically simple raisin version. This is how they turned out:

Yum! If you like the look of them, here's how to make them:

Ingredients:

 90g  softened butter

120g caster sugar

240g plain flour

125g raisins

1 tsp vanilla extract

2 tsp baking powder

2 eggs

Method:

• Preheat oven to 180°c and line a baking tray with greaseproof paper
• Mix the eggs with the sugar and the vanilla extract
• Separately, combine the flour with the baking powder. Then stir into egg mixture
• Add the softened butter
• Stir in the raisins
• Form mixture into mini mounds and place on the baking tray 
• Bake for 15 minutes

*Recipe make 12 petits fours*

I ate mine with a big mug of coffee whilst watching day-time TV; a great way to waste a rainy afternoon if you ask me :-) 

{Image: Laura Blanksby for High Street Home, using Instagram; Recipe adapted from The Art of French Baking, Phaidon}

Midweek Treats: Cranberry, Walnut & White Chocolate Cookies

For the first time in a long time I have a Saturday off (hurrah!), so this months instalment of Midweek Treats comes to you on a weekend! I must say I have certainly made the most of my unexpected day off as I've been doing all the things I love to do: thrifting, baking, sewing and blogging.

Today I made some crunchy cranberry, walnut and white chocolate cookies, but the best thing about this recipe is that you can substitute any of the flavours to suit your taste. You could try anything from raisins, chopped apricots, dark chocolate, almonds, toffee pieces or hazelnuts - anything goes!

Ingredients: 

110g unsalted butter

50g caster sugar

110g soft brown sugar

170g white chocolate/died cranberries/walnuts

150g plain flour

1 large egg (beaten) 

2 tsp vanilla extract

Method:

• Preheat oven to 180˚c and line a baking tray with greaseproof paper
• Mix together the unsalted butter, caster sugar and brown sugar
• Add the egg and vanilla extract
• Stir in the flour, a bit at a time, until the mixture forms a dough
• Add in white chocolate, cranberries and walnut pieces (or your choice of flavours). Make sure they are evenly distributed throughout the dough
• Mold small balls of the mixture into circles and place on the baking tray, leaving a large gap between each cookie so they don't stick together while in the oven
• Bake for 12 minutes

*Recipe make 12 medium-sized cookies*

Now, put that kettle on and serve with a mug of English Breakfast Tea!

{Image: Laura Blanksby for High Street Home, using Instagram}