Honey madeleines
These are delicious dusted with a little icing sugar and served alongside your morning coffee or afternoon tea. They’d also make a lovely accompaniment to ice cream, or, with a dollop of good cream, or perhaps chantilly cream (sweetened cream with a little vanilla added), a simple pudding in themselves.
Ingredients - makes 12
4 tbsps honey
2 medium eggs
100g plain flour, plus extra for dusting
1 tsp baking powder
1 tbsp lemon juice
Finely grated zest of ½ unwaxed lemon
100g butter, melted, plus extra for greasing
100g caster sugar
Method
Beat the honey and eggs together with an electric whisk until pale, thick and light.
Sift the flour and baking powder over the top and then fold in.
Stir in the lemon juice, lemon zest and melted butter, and mix.
Cover with cling film and put in the fridge for 30 minutes to let the batter become stiff.
Preheat the oven to 190°C/375°F/gas mark 5. Butter and flour your madeleine tin.
Spoon the mix into each individual hole until three-quarters full.
Bake for 8-10 minutes – they should be golden brown and risen in the middle.
Remove and leave to cool for a couple of minutes in the tin, then gently turn out on to a rack to cool.