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Madeleines are a rich, buttery, light-as-air French delicacy, distinctive by their scalloped shape. Serve Tom Aikens' madeleines with a cup of tea and coffee for an extra special afternoon tea.
Heat the oven to 175°C/Gas mark 3 ½. Melt the butter in a pan and then cook it until it starts to brown and smell aromatic, then remove from the heat and pour into a heatproof bowl to cool at room temperature
225g of butter
Whisk the eggs with caster sugar until they are light and a thick ribbon forms
125g of caster sugar
Melt the demerara sugar and honey together until they reach 120°C. Pour the honey mixture onto the eggs, whisking continuously until cool. Fold in the flour, baking powder and butter
125g of Demerara sugar
25g of honey
225g of plain flour
5g of baking powder
Scoop the batter into 12 madeleine moulds and bake for 12-15 minutes until cooked. Once baked, tip out of the mould and cool until they are still slightly warm
Arrange the madeleines in a shallow bowl, lightly dust with icing sugar and serve immediately