Lavender madeleines

MAKES 18

Preparation: 10 min

Baking: 8 min

• 2 eggs

• 80 ml (⅓ c) caster sugar

• 5 ml (1 t) vanilla essence

• 125 ml (½ c) flour

• 5 ml (1 t) baking powder

• 80 g butter

Lavender frosting

• 375 ml (1½ c) icing sugar, sifted

• 80 ml (⅓ c) water

• 15 ml (1 T) lemon juice

• 3 dried lavender buds

Preheat oven to 180 ˚C and grease a madeleine pan.

1 Place the eggs, sugar and vanilla in a bowl and whisk to combine.

2 Sift the flour and baking powder over the egg mixture and whisk to combine.

3 Add the butter and whisk until just combined. Scoop the batter into the madeleine pan and bake for 8 minutes or until puffed and golden. Turn out onto a cooling rack.

4 LAVENDER FROSTING

In a bowl whisk icing sugar, water and lemon juice until well incorporated. Stir in the lavender buds and chill in the fridge for 15 minutes to thicken. Dip the madeleines in the frosting one by one and place on a wire rack to harden.

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