Prep 30 mins
Cook 10 mins
Total 40 mins
A fun recipe bursting with flavour and perfectly complemented by Belvoir Fruit Farm's delicious Elderflower & Rose Cordial
- For the Madeleines: 70g melted unsalted butter (plus 20g extra melted for greasing)
- 100g caster sugar
- 2 medium eggs, beaten
- 125g plain flour + a little extra for dusting
- 1tsp baking powder
- 2tbsp Belvoir Elderflower & Rose Cordial
- For The Icing: 150g icing sugar
- 1 tbsp Belvoir Elderflower Cordial
- A squeeze of lemon juice
- Food colouring
- Cocktail sticks
- Paper piping bags
- 12 flapjack squares for 'the baskets'
- 1. Whisk the eggs and sugar until they are light and fluffy, (the whisk should leave a ribbon trail on the surface of the mixture when you lift it up). It needs to almost double in volume which will take about 6 minutes in a stand mixer.
- 2. Lightly fold in all the other ingredients. Leave to stand for 20 minutes.
- 3. Meanwhile, brush the madeleine tray with melted butter, leave to set, then dust with a little flour, knocking out any excess
- 4. Preheat the oven to 200c/Fan 180c/Gas Mark 6
- 5. Gently spoon the madeleine batter into the moulds and bake for 8-10 minutes until lightly golden.
- 6. Allow to cook in the tin for 5 minutes then turn out onto a wire rack to cool completely.
- 7. Mix the icing sugar with the cordial and lemon juice until you have a smooth pipeable icing. Divide into 4 and make them different colours with food colouring.
- 8. Spoon into small piping bags and cut off the tips so they pipe nice and thin.
- 9. Pipe the icing over the madeleines to create patterns.
- 10. Use a couple of cocktail sticks inserted into the base of each balloon and skewer into flapjack squares to make them into hot air balloons