- 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.