Honey-baked madeleines

PT20M

PT30M

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Ingredients

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  • 20g of clear runny honey
  • 4 eggs
  • 150g of caster sugar
  • 20g of muscovado sugar
  • 1 pinch of salt
  • 180g of plain flour
  • 1 1/3 tsp baking powder
  • 180g of butter
1
Using a spatula, mix the eggs, sugars and salt in a bowl until combined
  • 4 eggs
  • 20g of muscovado sugar
  • 150g of caster sugar
  • 1 pinch of salt
2
Sift the flour and baking powder into the bowl and fold into the mixture, being careful not to overwork
  • 180g of plain flour
  • 1 1/3 tsp baking powder
3
Melt the butter and honey together in a pan over a low heat. While stirring, pour the mix into the bowl, making sure it is well incorporated. Leave to rest for 30 minutes
4
Preheat the oven to 160°C/gas mark 3
5
Once rested, spoon the mix into a piping bag fitted with a 1cm nozzle. Pipe the mix to just below the top of each mould and cook for 10-15 minutes until lightly golden brown
6
Remove from the oven and allow to cool slightly before serving warm with an extra drizzle of honey, if desired
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