Author Notes: Fairly basic recipe with some extra technique involved. The key to these is getting the best honey you can find.
I use either the New Zealand J.Friend &Co. Beechwood honeydew honey, or the white clover from the same company. Tasmanian meadow honey is lovely too. —ColleeninAus
Makes: 24 big ones
White castor sugar
soft brown sugar
Self raising flour
- Place butter and honey in a small saucepan and melt over medium heat. As the butter starts to froth up stir your butter around until you see the fat solids catch on the bottom and turn a lovely nutty brown color. Turn off heat and allow to cool.
- In a mixing bowl or electric mixer whisk the Eggs and both sugars until you reach ribbon stage. It will look like it has doubled in size and will leave a trail across the surface when whisk is lifted. * to check doneness, rub a bit of the mix between your fingers it should feel smooth, if it's grainy still, it's not done, the sugar hasn't dissolved and you need to keep whisking.
- Once your egg/sugar mix is ready gently fold in your flour and butter mix, being careful not to flatten the mix. Pour into a plastic jug and rest the mixture in the fridge for 3 hours.
- Grease the Madeleine pans, dust with flour. Fill each hole half full with mix and bake at 190C for 10-15mins. They should be firm and light brown in color.
- Crack a bottle of sparkling muscato and enjoy!