This is a fragrant madeleine without the lavender being over powering. In fact it echoes the Jasmine flower from the honey.
3 eggs
100g sugar
20g #HuijiHoney
20g of cake flour
70g of melted butter
1.5 tsp of dried lavender flowers (lightly crushed with mortar & pestle)
Pinch of salt
1. Beat eggs and sugar in a mixer on low speed.
2. Beat till thick and fluffy and pale yellow colour.
3. Add in the salt and lavender flowers and continue beating for about 1 min.
4. Sift in the SRF & cake flour
5. Beat till there are no more lumps(about 3 mins on low speed)
6. Pour in the melted butter and fold with a spatula till evenly mixed.
7. Keep the mixture in the fridge for at least 1hr (best overnight) in order for the madeleine to have a hump.
8. Pre-heat oven to 180° C. Bring out the chilled batter and give it a light stirring.
9. Brush melted butter on the madeleine trays and pipe in the batter.
10. Bake for around 8 to 12 mins.
3 eggs
100g sugar
20g #HuijiHoney
20g of cake flour
70g of melted butter
1.5 tsp of dried lavender flowers (lightly crushed with mortar & pestle)
Pinch of salt
1. Beat eggs and sugar in a mixer on low speed.
2. Beat till thick and fluffy and pale yellow colour.
3. Add in the salt and lavender flowers and continue beating for about 1 min.
4. Sift in the SRF & cake flour
5. Beat till there are no more lumps(about 3 mins on low speed)
6. Pour in the melted butter and fold with a spatula till evenly mixed.
7. Keep the mixture in the fridge for at least 1hr (best overnight) in order for the madeleine to have a hump.
8. Pre-heat oven to 180° C. Bring out the chilled batter and give it a light stirring.
9. Brush melted butter on the madeleine trays and pipe in the batter.
10. Bake for around 8 to 12 mins.