I am always finding useful snippets of information on Twitter. If any of you are not on Twitter, what are you waiting for daaaaahlings? Join the party and follow your favorite housewife (I’m listed under “HeavenlyH”). Anyway, Katie from Leeds Grub posted a tweet that this is actually Chocolate Week here in the UK. Since I’m on a bit of a French kick at the moment, I thought I’d make some chocolate madeleines. Believe it or not, even after all that food I shoved down my gullet while I was in Paris, I have did not have the pleasure of trying a madeleine. Well, thanks to this simple Donna Hay recipe, that is no longer the case. I am told you really must eat madeleines shortly after baking, so do eat them while they are nice and fresh rather than storing them away for later (I’m sure you know that’s not a problem for me). These were very easy to make and were really chocolatey and delish. I often find that things that are called “chocolate” don’t often taste like chocolate, they are just kind of chocolate coloured. Not so with these. In fact, if you take the madeleines out of the oven a little too early they are a bit like chocolate fondant (not that I did that of course… I am a well bred housewife you know 
). Do join me for some some little treats and refreshments my dears. I’m sure we have lots of gossip to catch up on .
). Do join me for some some little treats and refreshments my dears. I’m sure we have lots of gossip to catch up on .Ingredients:
2 eggs
2 tablespoons of cocoa powder
1/3 cup of caster sugar
1/3 cup of plain flour
1 teaspoon of baking powder
60g of melted butter
Preheat the oven to 180 degrees celsius. Place the eggs and sugar in a bowl and whisk to combine. Sift the flour, baking powder and cocoa powder over the egg mixture and fold through with the melted butter. Spoon the mixture into greased large madeleine tins until two-thirds full. Bake for 10 minutes or until the madeleines are set. Makes 12.
