Butterscotch Madeleines

Instructions

1. 1

   Preheat the oven to 180°C (350°F). Prepare a 12-cup madeleine pan by dusting it with confectioners' sugar.

   Tip: This will ensure easy removal of the madeleines.

2. 2

   In a medium bowl, whisk together the flour, baking soda, and salt. Set aside.

   Tip: Make sure to whisk thoroughly to avoid lumps.

3. 3

   In a large bowl, use an electric mixer to beat the butter and granulated sugar until light and fluffy.

   Tip: Use a stand mixer for easier handling.

4. 4

   Beat in the large eggs one at a time, followed by the vanilla extract.

   Tip: Make sure each egg is fully incorporated before adding the next.

5. 5

   Gradually add the flour mixture to the wet ingredients, beating until just combined.

   Tip: Don't overmix, as this can lead to dense madeleines.

6. 6

   Stir in the butterscotch syrup and vegetable oil.

   Tip: If using store-bought syrup, make sure it's at room temperature.

7. 7

   Pour the batter into the prepared madeleine pan, filling each cup about 2/3 full.

   Tip: Don't overfill, as this can cause the madeleines to overflow during baking.

8. 8

   Bake for 18-20 minutes, or until the edges are lightly golden brown.

   Tip: Keep an eye on the madeleines during the last 5 minutes of baking, as the baking time can vary.

9. 9

   Remove the madeleines from the oven and let them cool in the pan for 5 minutes.

   Tip: Don't try to remove them immediately, as this can cause them to break.

10. 10

    Transfer the madeleines to a wire rack to cool completely.

    Tip: This will help them set properly and make them easier to store.