Cookie Recipes: Madeleines 15 by Recipe Cottage

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	Madeleines 15

		Madeleines Makes 12 4 oz soft margarine 4 oz caster sugar 2 large eggs, beaten 4 oz self-raising flour 1 tablespoon milk 8 oz raspberry jam, warmed and sieved 2 oz desiccated coconut pinch salt 6 glace cherries, halved Preheat the oven 375F 190 C Mark 5. Cream the margarine and sugar together until light and fluffy in colour and texture. Add the eggs gradually to the creamed mixture, beating well between each addition. If the mixture begins to curdle, add a little of the flour. Sift the flour and salt together then fold lightly into the creamed mixture using a metal spoon, adding more milk if necessary to obtain a soft dropping consistency. Brush 12 dariole moulds with melted fat and divide the mixture evenly between them, only filling the moulds half way up, to allow the cakes to rise. Bake in the centre of the oven for about 20 minutes or until they are well risen, golden brown and firm to the touch. Carefully remove from the moulds, loosening with a knife, and leave to cool on a wire tray. When the cakes are cold trim the bases so that they stand level. Hold each Madeline on a fork and raspberry jam, then roll in the desiccated coconut. Top each Madeline with half a glace cherry.