rosebud madeleine

saya buat madeleine ni sabtu malam jumaat.. <-- bukan patutnya jumaat malam sabtu ka? :p
tatkala kepala kata rest
kaki turun jugak kedapur
tangan terus keluarkan butter dll.

saja nak try buat sebab nak guna rosewater
beli dulu semata2 nk buat puding arab ~ muhallebi
nak guna 1sdb tp terpaksa beli sebotol besar!
dan dlm madeleine ni pun cuma guna 1sdb
bila nak habih??

sumber: nigella's baking book

• 5 Tbsp unsalted butter + 1 Tbsp, divided
• 2 Tbsp granulated sugar
• 1/3 cup all purpose flour
• 1 large egg
• 1 pinch of salt
• 1 Tbsp rosewater 
• 1 Tbsp confectioner sugar (optional)

1. Melt the butter over very low heat. 
2. Remove 1 Tbsp of melted butter into another container. Leave the rest 5 Tbsp to cool.
3. Combine egg, sugar, and salt in a bowl and beat with a electric mixer on high for at least 5 minutes until mixture is lightly yellow and resembles mayonnaise
4. Sift flour over mixture. Fold it in just until combined.
5. Fold in rosewater and cooled 5 Tbsp of butter until combined.
6. Cover and refrigerate for 1 hour.
7. Take out the bowl and leave at room temperature for 30 minutes
8. Meanwhile, pre-heat over to 425 F. Butter a madeleine pan with the remaining butter.
9. After 30 minutes of resting in room temperature, start filling the pan with small spoonful of "dough." Use about 3/4 tsp size so that each well looks 3/4 full. Just drop the dough without forming it. It will melt and fill the well in the over before rising.
10. Bake fo 8-10 minutes until the edges of cookies are golden brown.
11. Remove them immediately from pan onto a cooling rack. 
12. Dust with confectioner sugar before serving.

Note: 
If desired, rosewater can be replaced with vanilla extract. Just use 1 tsp instead of 1 Tbsp. This can be added to the egg mixture first.

Verdict:
some might like it.. i prefer the lemony taste madeleine :|