French Buttery Madeleine Cookie (Banh Con So)

In the mood for some buttery cake like cookie. I have not bake Madeleine for over a year now so thought I should bake them again for my kids. I must say I've never baked Madeleine with this explosive result before!😜 The trick here is to chill your dough for at least 1 hr. before adding in the melted butter. Also the high temperature helps with the huge humps on the cookies too.

Recipe adapted from Brunoskitchen

Ingredients for 24 cookies

4 large eggs

150g granulated sugar

280g all-purpose flour

1 Tbsp baking powder

1/4 tsp salt

2 sticks (230g) unsalted butter, melted 

1 tsp vanilla or orange/lemon zest

Method:

1. Sift flour, baking powder and salt.

2. Whisk eggs and sugar until combine. Add in vanilla. 

3. Whisk in sifted flour mix. Batter should be sticky at this point. Cover and refrigerate for 1 hr or overnight.

4. Using some soften butter and coat Madeleine pan. Refrigerate pan.

5. Preheat over at 500F with a cookie sheet on middle rack.

6. Melt butter in microwave at 30, 20, 10 second until melted. Leave to cool/warm before adding to dough. Use a spatula to mix butter and dough until combine.

7. Use a small cookie scoop or 1 tablespoon to scoop batter on center of well and do not touch it. Batter will distribute evenly during baking.

8. Place Madeleine pan on top of cookie sheet and bake for 4 minutes.

9. Lower heat to 350F and continue to bake for about 4-6 minutes until edge slightly golden. Do not over bake or your cookies will be burnt!

10. Leave cookies in tin for 3 minutes before removing to cool.

11. Repeat for leftover batter. Chill greased pan each time before using.

Enjoy!