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Madeleines from Modern Classics Book 2: Cookies, Biscuits & Slices, Small Cakes, Cakes, Desserts, Hot Puddings, Pies & Tarts by Donna Hay

  • store-cupboard ingredients

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Notes about this recipe

  • trudys_person on May 13, 2018

    p. 54. Nice little cakes, but I think these are lighter than the classic French madeleine. Best not to overfill the tins, and this recipe made batter for more than 24. Stuck to the tins too, so grease well! I made them with 1 tablespoon of orange zest added and they were a lovely flavour.

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