100 grams melted butter
plus some more to butter the moulds
Blend together the eggs, honey and vanilla essence, until sugar is
fully dissolved. Do not over blend.
Sift the flour into a mixing bowl with the baking powder. Mix well
to distribute the baking powder. Fold in the egg mixture until well
combined and smooth without any lumps. Add the melted butter and fold
through. Refrigerate for 20-30 minutes to firm up the batter.
Preheat the oven at 200 degree centigrade.
Use some more butter to butter up the moulds to prevent the
Madeleines from sticking to the moulds.
Spoon and spread the batter into the moulds up the 2/3 depth to
allow room for the batter to rise.
Bake for 6-10 minutes or until the batter has risen or a skewer
inserted into the cake comes out clean. Monitor so that you don't
overbake and burn the Madeleines.
Remove from the oven when baked to a light golden brown. Allow to
cool down before carefully tipping off from the moulds by turning upside
down. Sometimes you need to carefully ease the Madeleines off the
Enjoy and perfect with a cup of tea or coffee. Best to eat on the
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