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.