There are a lot of household items that we buy and use maybe once or twice. You know them. Melon ballers, juicers, bread makers and madeleine pans. It's because most of these things only serve one purpose, and we like to use multipurpose things. And let's just face it, not many people here make watermelon balls on a day to day basis.
However, I try my hardest to use my madeleine pan, and since we had lavender too, I decided to try them out together! Now, I've made madeleines before and they didn't have the hump on the back. Many people are puzzled by this, but the trick is just to refrigerate the batter for about two hours. And if you don't want the hump, don't refrigerate. Bada-bing, bada-boom, and either way you've got yourself some Lavender Madeleines!
3/4 cup flour
1/2 tsp baking powder
5 tbsp butter
1 tsp lavender, rubbed
1/3 cup sugar
1 tsp vanilla
1/2 tbsp honey (optional)
Whisk the flour and baking powder together in one bowl. Set aside. Melt the butter with the lavender in a small saucepan. In another bowl, with an electric mixer (whisk attachment) beat the eggs and sugar together for 2 minutes. Add the vanilla and stir. Fold the dry ingredients into the egg mixture, them add the melted butter and honey. Mix until just combined. Pour into greased madeleine pans until just full. Place in fridge for 2-3 hours. Bake at 400 degrees for 10 minutes. Let cool and take out of molds with aid of an offset spatula. Enjoy!
These are perfect for a tea and the lavender flavour is AMAZING! They are so fluffy and light. Just the best flavour for madeleines!