Ingredients

Method

• 140 g butter, melted and cooled, plus extra for greasing
• 2 free-range eggs
• 80 g sugar
• 2 t vanilla extract
• 50 g cake flour
• 2 T matcha powder
• 100 g Woolworths white chocolate drops, melted
• edible silver balls or sprinkles, to decorate

Method

Ingredients

1. Preheat the oven to 190°C. Brush a 12-hole madeleine pan with melted butter.

2. In a bowl, beat the eggs, sugar and vanilla until thick and pale. Sift in the fl our and matcha powder, and gently fold into the egg mixture until incorporated. Stir half of the mixture into the melted butter and incorporate fully, then stir in the remaining egg mixture until silky and thick.

3. Carefully fill each cavity of the pan until two-thirds full, and bake for 10 minutes. Remove from the oven, cool slightly, then transfer to a wire rack to cool completely.

4. Dip the ends of the madeleines into the melted chocolate, sprinkle with the silver balls and allow to set on a tray lined with greaseproof paper.

Cook’s note: To create the “Christmas tree”, brush melted white chocolate onto one side of each madeleine and stick them to a polystyrene cone. You can find one at a craft store or a florist.

Find more matcha recipes here

Photographs: Jan Ras
Production: Abigail Donnelly
Food Assistant: Lerato Motau