A soft and delicate cookie flavored with floral lavender and sweet honey. The honey is smooth and plays with the floral notes in the lavender, but doesn’t overpower the browned butter flavor. Perfect for afternoon tea, dessert or mid-morning snack!
- 4 ounces butter, browned
- 1 cup all purpose flour
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 1/4 cup sugar
- 1 tablespoon dried lavender
- 3 eggs
- 1/2 cup honey
- 1 teaspoon vanilla extract
- 1 teaspoon lavender extract
- Zest of 1 lemon
- 4 ounces butter, softened
- All purpose flour, for dusting
- Place the butter in a heavy saucepan over medium heat. Once the butter has melted, reduce the heat to medium low and continue cooking, until the milk solids have turned golden brown; about 10 minutes. Remove from heat and pour into a separate bowl to prevent burning. Set aside to cool.
- In a small mixing bowl, combine the flour, baking powder, and salt with a whisk; set aside.
- Combine the sugar and dried lavender in a food processor or mortar and pestle. Pulse or grind the lavender and sugar until the mixture is finely ground and fully combined. Set aside.
- In the bowl of a stand mixer fitted with the whisk attachment, beat the eggs at medium speed to combine. Start to add the sugar a bit at a time, increasing the speed to medium-high. Drizzle in the honey and continue whipping the mixture until very thick and pale in color, about 3 to 4 minutes. Turn the mixer off and, using a rubber spatula, fold in the flour mixture in three additions, folding just until combined.
- Into the bowl with the cooled browned butter, add the vanilla, lavender, and lemon zest. Fold the butter mixture into the egg mixture in two additions.
- Cover the bowl and refrigerate for at least 4 hours, or best, overnight.
- Preheat the oven to 375 F degrees. Brush the molds of your madeleine pan with softened, but not melted butter. Then lightly dust with flour, tapping the pans upside down to remove excess flour.
- Using a pastry bag, pipe the batter into each mold. You don’t need to spread the batter or completely fill the pan, you want them about 2/3rds full.
- Bake for 10 minutes, or until golden brown and the “bellies” pop up when pressed lightly with a finger.
- Cool madeleines in the pan placed on a cooling rack for a minute or two, then gently tap the pan to loosen them from the molds.
- Dust with confectioners’ sugar and serve warm.
Take care to fold gently when incorporating the flour and butter into your egg mixture. The volume on the batter is what makes these cookies so light and fluffy!
- Category: Tea Time
- Method: Baking
- Cuisine: French
Keywords: dessert, cookie, cake, spring dessert, spring cookie, tea cookies, dessert recipe, cookie recipe, honey, lavender, madeleine