LlAVANDER MADELINES Picture: Antoine de Ras, 02/04/2012


Makes 24

3 eggs

125ml castor sugar

5ml finely grated lemon rind


5ml baking powder

80g butter, melted

5ml honey

5ml finely chopped lavender leaves

Icing sugar for sifting

Combine the eggs and sugar in the bowl of an electric mixture. Beat using the whisk attachment until thick and mousse-like. Beat in the lemon rind.

Sift the flour and baking powder and gently fold this into the egg mixture. Fold in the melted and honey and lavender. Put the batter into the fridge for 10 minutes to thicken slightly.

Spoon the mixture into well greased Madeleine pans and bake at 180C for 10-12 minutes until golden brown.

Remove and cool for 2-3 minutes before removing from the pan. Serve sifted with icing sugar.