Madeleines

Name: Madeleines
Yield: Makes about 12
Ingredients: 135 g unsalted softened butter, plus extra for greasing; 135 g self-raising flour, sifted, plus extra for dusting; 15 g soft light brown sugar; 2 tbsp clear honey; 3 large eggs; 110 g caster sugar

Preparation info

Makes about
12

Difficulty
Easy

Appears in

Mark Hix on Baking

By Mark Hix

Published 2012

About

These simple little snacky cakes baked, in shell-shaped moulds can be eaten at any time of the day, though they are especially good with tea or as a little after-dinner nibble.

Ingredients

135 g unsalted softened butter, plus extra for greasing
2 tbsp clear honey
3

Method

Melt the butter and honey in a saucepan over a medium heat and simmer until golden brown. Leave to cool.

In a bowl, whisk the eggs, caster and brown sugar together using an electric beater for 8-10 minutes, until tripled in volume. Fold in the sifted flour and butter mixture until well mixed. Pour into a container and leave to rest for 2-3 hours in the fridge.