Chamomile Madelines

Chamomile Madelines

Chamomile is a flowering plant that belongs to the daisy family. The plant has small white flowers with yellow centers, and it's known for its distinctive scent and taste. Chamomile has a long history of medicinal use, but it's also used in cooking in many parts of the world.

There is two common species of Chamomile one is often called German Chamomile or Water of Youth and the other is Roman, English or garden chamomile. The later is often used to create a chamomile lawn.

A chamomile lawn is a type of lawn made up of chamomile plants instead of grass. The lawn is created by planting chamomile plugs or seeds in a prepared area of soil, which is then regularly watered and maintained. One such lawn was feature in Mary Wesley’s 1984 novel, funnily enough called The Camomile Lawn which feature a house in Cornwall UK with a lawn planted with chamomile rather than grass.

Chamomile is also used in French pastries, such as madeleines. Madeleines are small sponge cakes that are shaped like shells, and they are often flavored with lemon or vanilla. Here is my simple recipe to make Camomile Madelines:

Ingredients:

• 3/4 cup all-purpose flour

• 1/2 teaspoon baking powder

• 1/4 teaspoon salt

• 2 chamomile tea bags

• 1/2 cup unsalted butter, melted and cooled

• 2 large eggs

• 1/2 cup granulated sugar

• 1 teaspoon vanilla extract

• Powdered sugar, for dusting

Instructions:

1. Preheat your oven to 350°F (180°C) and grease a Madeline pan with non-stick cooking spray.

2. In a small bowl, combine the flour, baking powder, and salt. Cut open the chamomile tea bags and add the contents to the bowl. Mix well.

3. In a separate large bowl, whisk together the melted butter, eggs, sugar, and vanilla extract until smooth.

4. Add the dry ingredients to the wet ingredients and mix until just combined.

5. Spoon the batter into the prepared Madeline pan, filling each mold about 2/3 full.

6. Bake for 10-12 minutes, or until the edges are golden brown and the centers are set.

7. Remove from the oven and let the Madelines cool in the pan for a few minutes before removing them.

8. Dust with powdered sugar before serving.