Madeleine

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Madeleines
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2 eggs
100g sugar
100g selfraising flour
20g almond meal
1/2 teaspoon lemon zest
115g unsalted butter
1 tablespoon honey
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(Makes 2 madeleine tins or 24 mini muffin tin)

In a bowl, combine the eggs and sugar until blended with a whisk. Add the shifted flour and almond meal. Pour the melted butter into the batter and stir gently. Then stir in the lemon zest and honey.

Place the batter in the refrigerator and leave for at least 2 hours.

Preheat oven to 180°C.

Grease madeleine moulds or muffine moulds with butter and dust with flour, or line with cupcake liners. Spoon the batter into the moulds, filling each mold 3/4 full.

Bake the madeleines for about 10 minutes, or until the mixture has risen in the middle. Remove the madeleines from the mould immediately. Cool on a wire rack.