These are simple little cakes baked in shell-shaped Madeleine moulds that can be eaten at any time of the day with tea or simply as a little after-dinner nibble. I've even started making savoury versions with cheese to go with soups; or you could use them as a base for savoury canapés.
135g unsalted butter, softened
2tbsp clear honey
3 large eggs
110g caster sugar
15g soft light brown sugar
135g self-raising flour, sifted
Melt the butter and honey in a saucepan and simmer until golden brown. Leave to cool; then, using an electric beater, whisk the eggs, caster sugar and brown sugar together for 8-10 minutes until tripled in volume.
Fold in the sifted flour and butter mixture until well mixed. Pour into a container and leave to rest for 2 to 3 hours in the fridge.
Preheat the oven to 180C/gas mark 5. Grease your Madeleine moulds with butter and dust with flour. Place a dessert spoon of the mixture in each mould and cook for 12-15 minutes. Leave to cool and transfer to a cake wire.
Subscribe to Independent Premium to bookmark this article
Want to bookmark your favourite articles and stories to read or reference later? Start your Independent Premium subscription today.
Join our commenting forum
Join thought-provoking conversations, follow other Independent readers and see their replies