Matcha Madeleines

These Matcha tea madeleines will be popular with both adults and children.

Serve them straight out of the oven; they are even better when they’re warm!

For twelve madeleines:

• 1 egg

• 60 g caster sugar

• 60 g pastry flour

• 5 g IRO Matcha tea for Cooking

• 60 g melted butter

• Whisk the egg and sugar together until the mixture is pale and fluffy.

• Add the Matcha tea and the flour, then the melted butter.

• Pour the paste into the madeleine mould and leave to rest in the fridge covered with clingfilm for at least 1 hour or, better still, overnight.

• Pre-heat the oven to 200°C.

• Put the tray in the oven for 5 minutes, keeping a close eye on the biscuits. Once the top of the madeleines has risen and rounded, lower the temperature to 175°C and leave to bake for 5 to 10 minutes.

• Wait a few minutes before removing from the tray.