Lavender and honey madeleines
A recipe from the Good Food collection.
Ingredients
30 g (1 oz) unsalted butter
2 teaspoons honey
2½ tablespoons caster (superfine) sugar
1/2 teaspoon dried lavender
30 g (1 oz/¼ cup) plain (all-purpose) flour
1½ tablespoons ground almonds
1 large egg, at room temperature
1 tablespoon icing (confectioners') sugar, sifted, for dusting (optional)
Method
Step 1
Preheat the oven to 180°C (350°F/Gas 4). Use a pastry brush to lightly grease 30 mini madeleine moulds.
Step 2
Melt the butter and honey in a small saucepan over medium heat. Set aside to cool. Place the caster sugar and lavender in the bowl of a food processor and process until combined. Sift the flour, ground almonds and a pinch of salt three times onto baking paper. (This will help to lighten the texture of the madeleines.)
Step 3
Beat the egg and sugar mixture in a bowl with electric beaters until thick and creamy. Add the flour mixture and the cooled butter mixture and fold in lightly with a metal spoon until just combined. Allow to stand for 10 minutes. Spoon into the prepared madeleine moulds until three-quarters full. Bake for 6–8 minutes, or until lightly golden. Carefully remove from the moulds and place on a wire rack to cool. Dust lightly with icing sugar, if desired, before serving.
Step 4
Madeleines should be served the same day they are baked.
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