Madeleine Plain flour Baking powder Salt Granulated sugar Eggs Honey Light brown sugar Lemon zest

Unsalted Butter melted Icing sugar

Method 1. In a bowl, sift together the flour, baking powder and salt. 2. In a second bowl using a whisk, mix together the eggs, sugar, honey, brown sugar and lemon zest. 3. Add the flour mixture and whisk just until combined. 4. Add the melted butter stirring until just incorporated. 5. Cover the bowl with cling film and refrigerate for 1 hour. 6. Preheat the oven to 200C 7. Prepare a madeleine tray by greasing well with butter and flouring. 8. Place the batter in a pastry bag fitted with a 7mm round tip. Pipe the molds two thirds full, using about 1 teaspoon of batter for the 20 mould tray and 2 tablespoons of batter for a 12 mould tray. 9. Bake until the centres rise and the edges are golden brown. About 4 minutes for the smaller and 5-6 minutes for the larger. Rotate the tray halfway through cooking and then reduce the heat to 170C and continue baking until cooked. 10. Remove from the oven, invert the tray and tap it against the counter to release the madeleines. 11. Serve warm, dusted with icing sugar.

85g 1tsp Pinch 55g 2 1tbsp 1tbsp 1 90ml To dust