Oh-my-Madeleines, my darling Madeleines!
What you’ll need
- 70g unsalted butter
- 1tbsp runny honey
- 1 large free range egg
- 55g caster sugar
- 1tbsp soft brown sugar
- 70g self-raising flour
How to make your Madeleines
1. Melt the butter with runny honey then simmer until the sugars caramelise (it didn’t seem to matter that it split).
2. Whisk together the egg with caster sugar and soft brown sugar until a trail can be left on the surface of the mixture. Took 8 minutes on my Kitchenaid mixer on speed 6.
3. Sift in self raising flour then fold in along with the butter/honey mixture. Leave in the fridge for a couple of hours.
4. Grease the Madeleine moulds with butter and flour, tip out any excess then pop a spoonful of the mixture into each one.
5. Bake at 200°C for about 10 minutes. Watch as that sometimes elusive hump appears. It’s almost enough to make a grown woman cry. Devour with a nice cuppa.
Tip: If you’ve got any leftovers for the next day, reheat them in an oven with a pan of water under the rack. Works wonders.
Yields 12 buttery, malty madeleines