Lemon madeleines

Ingredients

• 40 g unsalted butter, chopped
• 100 g (¾ cup) plain flour
• ½ tsp baking powder
• 100 g caster sugar
• 1 egg
• 1½ tbsp milk
• 1 vanilla pod, seeds scraped
• 1 lemon, zested
• softened butter, for brushing
• melted butter and caster sugar for serving (optional)

Resting time 1–2 hours

Instructions

Melt the chopped butter in a small saucepan over high heat and cook until golden brown.

Sift the flour, baking powder and sugar into a bowl. In a separate bowl, whisk the egg with the milk. Pour this into the flour mixture and whisk until combined, then add the vanilla seeds and whisk again. Gradually pour in the browned butter and whisk well, then whisk in the lemon zest.

Allow the mixture to rest for 1–2 hours in the refrigerator.

Preheat the oven to 170°C. Brush softened butter into the madeleine moulds, coating well. Spoon or pipe the mixture into the moulds and bake for 6–10 minutes, or until golden.

Tap the madeleines out of the moulds onto a rack to cool briefly. Serve dipped in melted butter and caster sugar if desired.