Preparation time: 20 minutes
Cooking time: 15 minutes
Serves: 10 or more
- Zest of two lemons
- 4 eggs
- 7oz (200g) sugar
- 2 Tbs (50g) Honey ideally pine honey, but other scented honeys are good)
- 7oz (200g) plain flour
- 2 tsp (6g) baking powder
- 7oz (200g) melted butter
- Softened butter for the moulds
Grate the zest of the lemons into a bowl. Put the eggs into the bowl and beat in the sugar and honey. Sift in the flour and baking powder and mix well. Whisk in the melted butter.
Spoon the mixture into buttered Madeleine moulds (about ¾ full) and bake at 200°C for 10 – 15 minutes or so in a pre-heated oven, until golden brown on top and risen. Unmould the Madeleines while hot.
Note: It is better to chill this batter in the refrigerator for an hour or more before baking. The batter can be frozen in silicon moulds, defrosted and then baked.
Recipe Tags: Desserts