Matcha and Pistachio Madelines

Method

1. Place the pistachios and icing sugar into a coffee grinder or blender and blend to a fine powder.
2. Preheat the oven to 180C.
3. Spray two 12-mold madeleine pans with non-stick cooking spray and set aside.
4. Cream together the eggs and castor sugar until thick and pale.
5. Add vanilla essence, flour, salt and baking powder, green tea powder and ground pistachios then mix until just incorporated – do not over-mix.
6. Spoon the batter evenly between the moulds in the prepared pans.
7. Bake for about 8 minutes or until lightly golden around the edges.
8. Leave the madeleines to cool for about 2 minutes in the pan, and then turn out onto a cooling rack to cool completely.
9. Dust with icing sugar to serve.