Soft and fragrant, these White Christmas tea madeleines give a French pâtisserie classic a delicate festive twist. The tea enriches the batter with spicy and citrus notes, creating an indulgent treat to enjoy with a cup of tea.
Ingredients for 12 madeleines
- 75 g melted butter, plus a little extra for greasing
- 20 g vegetable oil
- 70 ml milk
- 8 g White Christmas loose-leaf tea, to grind into a powder
- 5 g White Christmas loose-leaf tea, to infuse in the milk
- 5 g baking powder
- 120 g Italian type 00 flour
- 60 g caster sugar
- 2 eggs
How to make White Christmas tea madeleines
Prepare the tin and tea-infused milk
Grease a madeleine tin with a little melted butter and place it in the refrigerator.
Bring the milk to the boil, remove from the heat and add 5 g of White Christmas tea. Leave to infuse for at least 20 minutes, then strain and allow to cool.
Separately, use a blender or spice grinder to grind the remaining 8 g of White Christmas tea into a fine powder.
Prepare the batter
In a bowl, mix the eggs and sugar. Pour in the tea-infused milk and continue mixing until the sugar has dissolved.
Add the flour, baking powder and ground tea. Mix just until incorporated, then stir in the 75 g of melted butter, allowed to cool slightly, and the vegetable oil.
Spoon the batter into the madeleine moulds, filling each one to approximately 80% of its capacity. Refrigerate for 60 minutes.
Bake the madeleines
Towards the end of the chilling time, preheat the oven to 190°C.
Bake the madeleines for 5 minutes at 190°C, then reduce the temperature to 170°C and bake for another 7 minutes, for a total baking time of 12 minutes.
Allow to cool slightly before removing from the tin, then serve with a cup of tea.
