Bake · 1 hr
Arequipe madeleines
Buttery madeleines with a small arequipe center and delicately browned edges.
Ingredients
- 260 g all-purpose flour
- 80 g powdered sugar
- 180 g cold butter
- 1/2 tsp salt
- 260 g arequipe
- 1 tsp vanilla
Method
- Heat oven to 175°C / 350°F and line a 20 cm square pan.
- Mix flour, sugar and salt; work in butter to coarse crumbs. Reserve one-third and press the rest into the pan.
- Bake crust 15 minutes. Stir vanilla into arequipe, spread over crust and top with reserved crumbs.
- Bake 22–28 minutes more, cool completely and cut into bars.
Arequipe noteCooling completely is key; the arequipe sets and the bars slice much more cleanly.