ROSEBUD MADELEINES

Makes 15

Ingredients:
50g unsalted butter
1 large egg
40g caster sugar
pinch of salt
45g plain flour
1 tbsp rosewater
icing sugar, for dusting

Method:
1. Melt the butter over low heat, then leave to cool. Beat the egg, caster sugar abd salt for about 5 minutes, until it's as thick as mayonnaise.

2. Sprinkle in the flour; hold a sieve above the egg and butter mixture and sieve te flour in. Fold in the flour with a wooden spoon.

3. Then fold in melted butter and rosewater Mix well, but not too vigorously. Leave to rest in the fridge fot 1 hour, then take ut and leave at room temperture for half an hour.

4. Preheat oven to 220 degreesC. Generously brush the insides of the madeleines tins with soften/melted butter. Fill in the mixture, about 1 teaspoon in each. Do notworry about covering the moulded indentations; the heat of the oven will spread the mixture.

5. Bake for 5 minutes, though check after 3. Turn out and let cool on a wire rack, then arage on a plate and dust with icing sugar.