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Savory Madeleines

A nice appetizer

Ingredients

5.30 oz (or 150 g) flour
1 tsp baking powder
2 eggs
1. 35 fl oz (or 4 cl) olive oil
1 fl oz (or 3 cl) milk
1 tbs fresh oregano, chopped
2. 16 oz (or 60 g) gruyère cheese, grated
2 tbs kalamata olives, chopped
salt and pepper

Instructions

In a container, mix flour and baking powder.
In another container, mix eggs and milk, then add to the flour. Gradually add olive oil and mix well to obtain a smooth but sticky dough. Add gruyère, oregano, olives, and mix well to combine all ingredients together. Add salt and pepper. I add more salt than I would to a savory dough, I like them to be on the salty side, but you might not. I always taste the dough before adjusting with salt.
Place in the refrigerator for at least one hour.

Butter madeleine molds, and fill each with with dough but not up to the top, only 3/4 filled. Place in a pre-heated oven at 375F for about 10-15 min, or until the madeleines have risen and became golden.

Kathleen Auzas