Matcha Madeleines

Serves 4

Ingredients:

• 150g vegan butter block
• 150g self raising flour
• 150g caster sugar
• 120ml soya milk
• 10 ml lemon juice
• 1 tsp Heapwell Ceremonial Matcha
• 100g vegan white chocolate
• 1/2-1 tsp Heapwell Ceremonial Matcha

Method:

• First prepare the Madeleine tin by greasing and then sprinkling with flour. Tap the tin to remove any excess flour.
• Preheat the oven to 200 C.
• Melt the butter in a pan or in the microwave.
• Stir the lemon juice into the soya milk and then add the sugar. Beat together until smooth.
• Add half the flour and mix well, then half of the melted butter and mix until smooth.
• Repeat with the remaining flour and butter.
• Spoon or pipe the mixture into the Madeleine tin so that the batter is level with the top of the moulds. Do not over fill.
• Bake in the oven for 8 minutes or until golden.
• Remove from the tin and cool on a wire rack.
• Thoroughly wash and dry the Madeleine tin.
• Once cool melt the white chocolate and sift in the matcha. Stir well.
• Spoon the now green chocolate into the clean tin then place a Madeleine into each space, pushing down slightly so that the chocolate covers the whole of each Madeleine mould.
• Place in the freezer for 30 mins - 1 hour. The Madeleines should now release from the tin.

Recipe by Mairi Rivers aka Ginger Vegan