
Lavender Honey Madeleines
by juliette • 2004
Why some badges are missing
- Not vegan: Unsalted butter, melted → try dairy-free butter
- Not gluten-free: Plain flour → try gluten-free plain flour
- Not dairy-free: Unsalted butter, melted → try dairy-free butter
- Not egg-free: Eggs, large → try ground flaxseed and water (1 tbsp ground flaxseed + 3 tbsp water per egg, rested 5 min)
- Not low-FODMAP: Plain flour → try gluten-free plain flour
- Not low-GI / diabetic-friendly: Plain flour → try wholemeal flour
- Not kidney-friendly: Baking powder
Based on listed ingredients — always check labels for allergies.
Prep
15m
Cook
10m
Serves
Rating
—
Total time · 25m
Ingredients
Kitchen HelpShopping list
100 g Unsalted butter, melted
100 g Plain flour
0.5 tsp Baking powder
2 pcs Eggs, large
70 g Caster sugar
1 tbsp Lavender honey
Instructions
Step by step
- 1
Whisk the eggs with sugar until pale and tripled in volume — about .
- 2
Sift in the flour and baking powder; fold gently.
- 3
Drizzle the warm butter and honey down the side of the bowl; fold until just combined.
- 4
Rest in the fridge for — this gives madeleines their classic bump.
- 5
Pipe into buttered madeleine tins and bake at 200°C fan (400°F) for 8-.
- 6
Tip out immediately and eat while warm.
Per serving
serves 12AI estimate only — not medical advice. Figures are approximations based on standard ingredient data and may vary by brand, portion size and preparation. Always double-check if cooking for allergies, diabetes, or strict dietary needs.
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Admin edit 2026-06-28
Edited 6/28/2026, 7:49:17 PM





