Southern Sassafras French Madelines

French Madelines. Even the name sounds indulgent. These sweet little cakes, part sponge cake, part cookie, are a dessert mainstay. They lend themselves beautifully to a variety of flavor combinations and decorated looks. My favorite however are those made with sassafras. The word sassafras is a French word and historically the sassafras tree with it's distinct citrus woody fragrance and flavor has been used both for medicinal and culinary purpose. I use the Pappy's Sassafras Tea Concentrate  popular in the South for decades.

Here is my recipe.
You will need-
1/2 cup confectioners sugar
1/2 cup all purpose flour
1/2 teaspoon baking powder
1 egg
1 tablespoon Pappy's Sassafras Tea concentrate
2 tablespoons whole milk
pinch of salt
5 tablespoons unsalted butter

In a large bowl whisk together flour, salt and baking powder.
In a separate bowl whisk together confectioners sugar, egg, milk,  and tea concentrate.
Slowly blend  and fold the dry ingredients into the liquid.
When the melted butter is lukewarm, slowly whisk into the mixture until it is slightly thick.
Spoon into a non stick madeline pan filling it 3/4 way

Place in a preheated oven set at 375 degrees and bake for 10 to 14 minutes until the madelines are golden brown.

 Let cool for two minutes then transfer to a cooling rack.

Once cool, dust with confectioners sugar.

Or go totally indulgent such as these I dipped in  tinted white chocolate.

Until next time..
Love this antique French fauteuil imported from Paris?
See it in our Chairish store..

No comments:

Gilby reads and recommends Modern Dog