Moist, soft, slightly tangy savoury madeleines to nibble on with a glass of wine on a warm summer evening.
These goat cheese and thyme madeleines are so quick to make and bake. And you don’t need a madeleine pan – you could just as easily make them in a muffin pan, or even better still, a mini muffin pan for little bites (adjust baking time accordingly).
Preparation: 15 minutes
Baking: 18 – 20 minutes
Recipe adapted from here
55g (1/2 stick or 4 Tbsp) butter, melted
150g (1 cup, spooned & scraped, plus 3 Tbsp) all-purpose (plain) flour
2 tsp baking powder
1 tsp fine salt
1 Tbsp finely chopped fresh thyme leaves
3 large eggs, room temperature
75g (2 1/2 oz) soft goat cheese, mashed with a fork
100g (2/5 cup) natural (plain) yoghurt
Preheat oven to 200°C / 400°F / Gas Mark 6.
Generously brush the wells of a madeleine tray with melted butter, reserving the remainder for the batter.
Whisk together the flour, baking powder, salt and chopped thyme.
In a separate bowl, whisk the eggs, then whisk in the goat cheese, yoghurt and remaining melted butter.
Use a spatula to stir the wet ingredients into the dry ingredients, mixing until just combined.
Spoon evenly into the wells of the madeleine tray and bake in centre of oven for 18 – 20 minutes, until golden.
Unmold madeleines onto a wire rack, and serve warm or at room temperature.
They will keep for a couple of days in an airtight container.