Lavender & Lemon Madelines
all purpose flour
lemon zest from 2 lemons
Melt butter in microwave or in a small saucepan over low heat. Add lavender and let it infuse for 15 -20 minutes. Strain it in a small bowl. Discard the leaves.
Sift together flour and baking powder in a small bowl.
Rub lemon zest in the sugar with your fingertips, until fragrant.
Beat eggs with the lemony sugar in a large bowl till pale and thick. Add the honey and vanilla and beat for another minute.
Gently fold in the dry ingredients using a spatula. Then slowly fold in the butter. Cover the bowl and refrigerate the batter for a minimum of 3 hours or for up to 2 days.
Preheat oven to 200C. Grease and flour 12 madeleine molds. If you have a silicone pan, no prep is needed.
Spoon the batter into the molds, about three-quarters of the way. There is no need to level the batter.
Bake for 12 -15 minutes or until they are golden and tops are springy to touch.
Turn them out on a cooling rack. Makes 15 cookies
Serve warm or at room temperature. Enjoy with a cup of tea, some soothing music and watch them disappear….!
Lavender & Lemon Madelines -
-May 1, 2018