White Chocolate Dipped Lime Madeleines

I found this recipe on a site sent to me by a friend, from a lovely blog written by Sophia Purvis down in Melbourne, Australia.  Little Box Brownie is the name of the blog.  I'm in love with her photography and her recipes all look like, I want to try!  These gorgeous little gems are an explosion of lime citrus flavor and the white chocolate dipping is my addition to her recipe, I like the drama!  Madeleine's are quite easy to make with very few ingredients, they whip up quick for an impressive afternoon tea with the girls.  

Ingredients

For the cookies...

 

2 ounces butter, melted

2 large eggs

1/3 cup sugar

1/2 cup all purpose flour, sifted 

1 Tablespoon finely grated lime peel (about 2 limes)

For the syrup...

1/3 cup lime juice

1/4 cup confectioners sugar

Optional...

4 ounces good quality white chocolate, melted

1.   Preheat the oven to 375°.  Butter well, Madeleine pan molds, recipe will make about 15 cookies.

2.   Using an electric mixer with a whisk attachment, whisk the eggs on high until they become light and frothy.  Slowly add the sugar and continue to mix on high for 5 minutes, lower speed and mix in the lime zest until incorporated.

3.   Fold in sifted flour by hand with a spatula

 

carefully incorporating all the flour without over mixing.  Add the melted butter and fold it into the batter until completely incorporated.  Cover bowl with plastic wrap and allow to rest for about 20 minutes.
  

 

 


4.   Spoon the mixture into the molds about 3/4 full and bake for 15 minutes until golden brown. Allow to cool slightly then remove from pan and cool completely on a rack. 

 

5.   Mix together the syrup ingredients, whisking until smooth and brush syrup on cookies and allow to dry.  At this point if you like, dip cookies  in melted white chocolate and allow to dry completely, and enjoy! 

 

Click on the links below to find more yummy recipes!

What Kate Baked 

Lavender and Lovage 

Orange Currant Cookies

  

  These delectable orange flavored currant studded wafer cookies are wonderfully light and flaky.  They may be cut in any desired shape, but I like them in neat generous squares.  They are delicious with a cup of tea in the afternoon, before the kids come home!

                                              Ingredients

1 1/4 cups (1 1/2 sticks ) unsalted butter, softened
2/3 cup sugar
2 large egg
2 large egg yolk
2 tablespoons ground almonds
3 1/3 cup all-purpose flour
2 teaspoon baking powder
1/2 teaspoon salt
1 cup currants
grated zest of 2 oranges
1 large egg beaten with 1 tablespoon cream or milk, for glaze

1.   In a large mixing bowl with an electric mixer, cream the butter and sugar together until light.  Add the eggs, the yolks and the ground almond one at a time mixing well after each addition until well combined.  Mix in orange zest to combine.

2.   Sift the flour with the baking powder and salt and add to the butter mixture, mixing until partially incorporated, add currants and finish mixing  to incorporate the currants into the dough until blended.  Dump the dough onto  your work table and gather together to form a dough ball.  Wrap the dough with plastic wrap and refrigerate for about an hour.

3.  Preheat the oven to 350° F.  Line 2 baking sheets with parchment paper.  Roll the chilled dough on a lightly floured surface to a 15" X 15" square, about 1/4 " thick.  Using a sharp knife or a crimped pastry cutter, cut or roll making 4 three inch cuts across and 4 three inch cuts down, making 25 three inch cookie squares.  Place the squares on the parchment lined baking sheets and brush the cookies lightly with the egg glaze.  Bake until light golden in color, about 22 minutes being careful not to over bake. 

4.   Cool the pan slightly then transfer the cookies to a wire rack to cool completely.  Store in an airtight container for up to 2 weeks, if they last that long!

Chocolate Dipped Pecan Shortbread Two Ways

                                      Toasted pecans and chocolate... Oh yeah!!

This being my very first blog I felt I needed a recipe that was extra special, but also very easy to make.  This is a shortbread cookie made with lightly toasted pecans and then dipped into a luscious dark chocolate.  I've made these many times over the years and they have always been a favorite with my customers. I've shaped them in two different shapes, both bake up beautifully!

                                               Ingredients

1 cup (2 sticks) unsalted butter, at room temperature
1/2 cup plus 2 tablespoons sugar
2 teaspoons vanilla extract
2 1/2 cups all-purpose flour
1/2 teaspoon salt
1/2 cup lightly toasted pecans finely chopped
6 ounces dark chocolate

1.  Preheat oven to 375° F.  Spread pecans out on a cookie sheet and toast lightly for 5 minutes.

2.  Reduce oven temperature down to 325° F.

3.  Finely chop cooled pecans.

4.  Using an electric mixer on medium speed, cream the butter, sugar, and vanilla in a medium size mixing bowl until lightly fluffy, about 1 1/2 minutes.  Stop the mixer ounce or twice to scrape the bowl with a rubber spatula.

5.  Sift the flour and salt together then add to creamed butter mixture, blend on medium speed about 1 minute.  Scrape the bowl and add the nuts and mix until dough just begins to form a dough.

6.  To form the pecan logs, scoop out dough about the size of a walnut and shape into a log, about 2 1/2 inches long, lightly flatten and place on a parchment lined baking sheet about 1 1/2 inches apart.

7.  Bake the cookies until they are lightly golden, about 30 to 35 minutes. To form rolled cookies, roll out dough between 2 sheets of parchment paper or on a lightly floured counter top to about 1/4 inch thickness. Cut into desired shapes, and place on a parchment lined cookie sheet and bake until they are lightly golden, about 16 minutes.

8.  When the cookies have cooled, melt the chocolate in the top of a double boiler placed over simmering water, stirring occasionally being careful not to allow any water to touch the chocolate.

9.  Pour the melted chocolate into a small deep bowl and dip half of each cookie into the chocolate, using the rim of the bowl to scrape the excess chocolate off the bottom of the cookie.  Using a clean sheet of parchment paper, line a baking sheet and place the dipped cookies on top.  Allow to set for several hous to harden or if your really in a hurry to try these little yummies, you can set them in a refrigerator for 15  to 20 minutes.