Honey Madeleines

Step 1: Preheat the oven to 170C.

Step 2: Gease 16 hole of a Madeleine tin with con-stick cooking spray.

Step 3: Melt the butter in a saucepan of and remove from the heat and stir in the honey and allow to cool.

Step 4: In the bowl of a stand mixer fitted with eh whisk attachment, whisk the eggs and sugar until pale and fluffy and then add the flour, baking powder and honey mixture and fold together and the pour the mixture into the prepared Madeleine tin, leaving a 3 mm from the top of each hole and then bake for 10 minutes until golden and then cool on a wire rack.

Step 5: To serve dust with icing sugar and with some double crea on the side, if your like or alternatively eat them warm straight from the tin.

Step 6: These are best eaten on the day they are made.