Ingredients

Method

• 150 g butter, plus extra for greasing
• 1 T lemon or orange zest
• 1 T lemon juice
• 3 large free-range eggs
• 1 large free-range egg yolk
• 150 g sugar
• 210 g flour, sifted, plus extra for dusting
• 1 t baking powder
For the white chocolate caps:
• 180 g Woolworths white chocolate drops
• your choice of food colouring (optional)
• 2 t canola or coconut oil
• edible flower petals, to decorate

Method

Ingredients

1. Melt the butter and allow to cool. Add the lemon zest and juice to the butter.
2. In a separate bowl, beat the eggs, egg yolk and sugar until pale and doubled
in volume. Add the butter mixture and combine.

3. In another bowl, whisk together the flour and baking powder, then fold into the wet ingredients using a spatula. Cover and chill overnight, or for at least 2 hours.

4. Preheat the oven to 190°C. Brush a madeleine tray with melted butter. Dust with flour and shake out any excess, then pipe the mixture into the moulds.

5. Bake for 7–8 minutes until light golden brown. Allow to cool slightly in the tin, then carefully remove. Repeat with any remaining batter. Allow to cool slightly before covering with the chocolate caps.
6. To make the chocolate caps, melt the chocolate over a pan of simmering water or in the microwave. Add the food colouring if using. Stir in oil. Dip the madeleines into the chocolate and shake off any excess chocolate. Sprinkle over your decoration of choice, such as edible flower petals, and chill to set for 5 minutes. Serve immediately.

Find more picnic recipes here. 

Photograph: Jan Ras
Production: Abigail Donnelly and Hannah Lewry
Food assistant: Josh van Zyl and Tahila Pillay