Honey and Lemon Madeleines

Cook Time 15 minutes plus overnight resting

Servings make 16

Ingredients

3 eggs 

⅓ cup caster sugar 

1 cup of plain flour 

1 tsp of baking powder 

Zest of 1 lemon 

2 tbsp honey

150g of butter, melted plus extra for greasing 

Pinch of salt 

Milk, if necessary

Method

Melt the butter and honey together then cool.

Whisk together the eggs, sugar and lemon zest until light and fluffy. Now whisk in the honey butter.

Sift the flour, baking powder and pinch salt over the wet ingredients and gently fold through with a spatula. add milk if the dough is too thick. Place in the piping bag. Twist and sit upright in a jug. Rest the batter in the fridge for a few hours or even better overnight*.

Preheat the oven to 180°C and generously brush the madeleine mould with butter and a light dusting of flour. Pipe the batter into the mould, 3/4 full. Bake for 12-15 minutes or until golden and a little bump form on the cakes.

While still hot, lightly brush with some extra warmed-up honey then serve.

NOTES:

*Batter can be baked immediately but for best results rest overnight.

Perfect for afternoon or for breakfast dipped into your morning coffee, just like the French do!