Prep time - 15 minutes (plus overnight resting for batter) | Cook time - 10 mins | Makes about 20
Madeleines are one of the finest, sweetest treats you can make, and they are super easy too! If you don’t have a madeleine mould, just use a mini muffin tin or similar. Serve and dip with tangy lemon curd or thick custard.


200 grams butter
90 grams (¼ cup) honey
Finely grated rind of 2 lemons and 2 oranges
1 teaspoon vanilla paste
200 grams (1 cups) plain flour
150 grams (⅔ cups) Sugars of the World French Caster Sugar
3 eggs


1.    Melt all but 10 grams of the butter in a small saucepan then remove from heat and then stir in the honey, rind and vanilla. Let cool to room temperature. 

2.    Combine the flour, caster sugar and eggs in a bowl and beat with a wooden spoon until a thick paste forms. Gently beat the butter mixture into the flour, egg and sugar mixture, a little at a time, until well combined. Cover mixture with plastic wrap and place in the fridge overnight (this can stay in the fridge now for up to two days).

3.    Preheat oven to 180°C and brush madeleine moulds with the remaining butter. Spoon about a teaspoon of the mixture into each mould (don’t spread out, it will do this itself while cooking) and place in the oven for 10 minutes or until golden and just cooked through. Let rest for a moment in the pan then turn out onto a wire cooling rack before repeating with remaining mixture.