• 180 of butter
• 4 eggs
• 100 g of Demerara sugar
• 25g of honey
• 180 g of plain flour
• 4g of baking powder
• icing sugar for dusting

Heat the oven to 175°C.

Melt the butter in a pan and cook it until it just starts to brown and smell aromatic. Remove from the heat and cool at room temperature.

Whisk the eggs with a pinch of salt until they are light and thick.

Melt the sugar and honey together until they reach 120°C. Whisking continuously, pour the honey mixture onto the eggs. Fold in the flour, baking powder and the butter.

Fill madeleine moulds with the batter and bake for 10-13 minutes. Put out of the moulds, cool and lightly dust with icing sugar.