Makes: 12

Prep Time: 20 mins


75g caster sugar

2 egss

1 tsp rose extract

75g self raising flour

75g butter, melted

Melted butter to grease


100g icing sugar

1 tsp rose extract

Pink food colouring

1 tbsp pistachio nute, finely chopped


  1. Pre-heat the oven to 160°C (fan)/ 180°C/gas mark 4.
  2. To make the madeleines, whisk the sugar and eggs in a bowl. Add the rose extract, flour and melted butter and mix well.
  3. Lightly brush a 12 mould madeleine tin with melted butter. Divide the mix between the madeleine moulds and bake in a pre-heated oven for 10 minutes or until lightly golden in colour.
  4. Remove and allow to cool in the tin completely. Once cooled, remove and place on a cooling rack.
  5. To decorate, place the icing sugar into a bowl, add one tablespoon of boiling water and mix well. Add the rose extract and a few drops of pink food colouring, mix well.
  6. Dip each madeleine into the icing then decorate with chopped pistachio nuts.
  7. Allow the icing to set before placing onto a serving platter to enjoy.

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