May 13, 2017
Desserts, Cakes, Fancy/Entertaining,
Snacks, Dairy, Eggs, Add it in the lunch box, Cooking For A Crowd, Easy/Beginner Cooking, Quick Meals, Baby Shower, Birthday, Entertaining, Father's Day, Game/Sports Day, Ladies Luncheon, Mother's Day, Picnic, Potluck, St. Patrick's day, Electric Mixer, Oven Bake, Vegetarian, Flour, Butter/Margarine, Kosher Dairy more
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"From one of our national supermarkets monthly magazines Jan/Feb' '17. Please note cooking time is for one batch and you will need to make 4 batches."
Preheat oven to 150C.
Grease and lightly flour a 12 hole madeleine tin (a madeleine tray has shallow shell-shaped holes so if you don't have one, use a patty pan instead and half fill each hole).
Place tea bags into a cup and add 2/3 cup warm water and set aside for 5 minutes and then remove tea bags and squeeze to extract tea.
Meanwhile, beat eggs, sugar and vanilla together with electric beaters until pale and thick.
Sift flour and baking powder together and stir into egg mixture and then add butter and cooled tea and stir well to combine and then add a few drops of food colouring, if desired.
Spoon into holes of madeleine tray to 3/4 full and bake for 12 to 15 minutes or until pale golden.
Turn out onto a wire rack to cool.
Re-grease and flour tin for each batch.
Dust with icing sugar, to serve.
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