Honey and elderflower 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 Lockington honey 
  • 3 medium eggs
  • 80g plain flour, plus extra for dusting 
  • ½ tsp baking powder
  • 1 tbsp elderflower cordial 
  • Finely grated zest of ½ unwaxed lemon 
  • 75g butter, melted, plus extra for greasing

Method
  1. Beat the honey and eggs together with an electric whisk until pale, thick and light. 
  2. Sift the flour and baking powder over the top and then fold in. 
  3. Stir in the elderflower cordial, lemon zest and melted butter, and mix. 
  4. Cover with cling film and put in the fridge for 30 minutes to let the batter become stiff. 
  5. Preheat the oven to 180°C/350°F/gas mark 4. Butter and flour your madeleine tin.
  6. Spoon the mix into each individual hole until three-quarters full. 
  7. Bake for 10-12 minutes – they should be golden brown and risen in the middle.
  8. Remove and leave to cool for a couple of minutes in the tin, then gently turn out on to a rack to cool.


PUBLISHED :November 2019
TAGS : RECIPESFOOD
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