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Honey and rose water madeleines

Honey and rose water madeleines

I cut this recipe out from a copy of the guardian a few years ago and it's been a staple in my rotation of favourite bakes. The newspaper cutting now has drips of icing and is wrinkled with use, which I always feel is the sign of a good trusted recipe!

These madeleines are feather light, the rose water is wonderfully delicate and they are perfect for an afternoon treat with tea. I use a silicon mould for these so you can literally just pop them out. The shell like shape looks so pretty and I love arranging them petal style on a plate. 

Honey and rose water madeleines

To make 12 madeleines
You will need:
100g unsalted butter
100g plain flour
1 tbsp honey
2 tsp rosewater
100g caster sugar
2 eggs
1 tsp baking powder

Preheat your oven to 160C/325F/gas 3.

Melt the butter then add the honey to melt it and then the rosewater.

In a bowl, whisk the caster sugar and eggs until smooth and then whisk in the butter mix.

In another bowl, whisk the flour and baking powder then whisk these dry ingredients into the egg and butter mix until smooth. Spoon the batter into the moulds and then bake for 10-12 minutes until the madeleines have formed a peak in their middles and spring back to the touch. Leave in the moulds for a few minutes then pop onto a wire rack to cool.

Dust with icing sugar to finish.

Sometimes i dip in chocolate or glacé icing - it looks beautiful sprinkled with dried rose petals or freeze dried raspberries. Enjoy!

 

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