Prep time: 
Cook time: 
Total time: 
Serves: 22 - 24 pieces
  • 2 large Eggs
  • 2 tbsp Caster sugar
  • 2tbsp Icing (confectioners') sugar
  • 1 tsp Vanilla extract
  • ¼ cup (35g) Self-raising flour
  • ¼ cup (35g) Plain flour
  • 75g (2½ ounces) Butter, melted
  • 1 tbsp Hot water
  1. Preheat oven to 200 deg C/400 deg F. Grease madeleine pan with little butter or cooking spray. Sift self-raising flour and plain flour together in a bowl, set aside.
  2. Beat eggs, caster sugar, icing sugar and vanilla extract in a mixing bowl with an electric mixer until thick and creamy.
  3. Sift flours for the second time over egg mixture, pour combined butter and the hot water down side of bowl then fold ingredients together with a hand whisk.
  4. Spoon batter into pan holes to almost full.
  5. Bake madeleines for about 10-12 minutes or till the sides are golden brown. Cool madeleines slightly before removing from pan and cool on wire rack.
  6. Dust madeleines with some icing sugar if you desire.
It is best to serve the madeleines on the day they're made or stored in a container for 2 days after baking. The small cakes will become soft the next day.

Recipe by Anncoo Journal at