I’m so excited to have Tracy guest post here today, y’all. If you don’t already love her, you will pretty quick. I cannot imagine a better baker. Tracy always delights me with her creations on Sugarcrafter, but also, I want you to know that she is one high quality friend.
In the past three years, I’ve come to realize I couldn’t really live without her. She’s a wonderful person through and through, which I think you’ll learn quickly just by reading a few posts on her blog. Thank you, Tracy, for guest posting today. Love ya!
Hi there! I’m Tracy from Sugarcrafter, and I’m happy to be your host here on Bluebonnets and Brownies today. Although, that probably makes it sound more like I’m facilitating a game show than sharing a recipe with you. In any case, I’m stepping in for Amber today while she’s away. So, come on down!
Now, it’s no secret that Amber’s husband is British, and that they both share a love of tea. In fact, Amber is the one who got me hooked on using an electric tea kettle, which I’m now sure I can’t live without.
So when tasked to come up with a recipe to share, my mind couldn’t help but wander to tea and how I could possibly incorporate it into my baking. The answer comes in the form of these light and spongy madeleines, with a fragrant orange sugar that brings out the natural orange tones in the Lady Grey tea.
I baked up mine in a mini madeleine pan and they go perfectly with a hot cup of tea, but also with your morning coffee if you need a little nibble as well. Other than a madeleine pan, there are no special tools required to make these sophisticated cookies…so you can whip them up in an afternoon!
Lady Grey Madeleines
Makes about 40 mini madeleines and 12 regular madeleines
5 Tbsp unsalted butter
3/4 cup unbleached all-purpose flour
1 Tbsp Lady Grey tea leaves
1/2 tsp baking powder
1/8 tsp salt
1/3 cup sugar
1 tsp orange zest
2 Tbsp honey
In a small, microwave-safe bowl, heat the butter in the microwave until melted. In a small mixing bowl, whisk together the flour, tea leaves, baking powder, and salt. In another small mixing bowl, rub the orange zest into the sugar using your fingers until fragrant.
In a large mixing bowl, beat the eggs and sugar mixture 2-3 minutes or until pale. Beat in the honey. Using a wooden spoon, fold in the dry ingredients and then the butter. Press a piece of plastic wrap against the surface of the batter and refrigerate at least 3 hours.
When ready to bake, preheat the oven to 400 degrees and spray a madeleine pan thoroughly with cooking spray. Spoon the batter into the mold. Bake mini madeleines 7-10 minutes or large madelelines 11-13 minutes.