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The first time I had the pleasure of trying madeleines was when I moved to Jersey a few years back. Madeleines are small cakelike cookies that are baked in special moulds, which give them a delicate shell-like shape. They are super light and I find it nigh impossible to stop at just a couple. One of the best gifts that France has given to the baking world, these are so perfect to have with your afternoon tea. I have filled my madeleines with some readily available lemon curd from Waitrose and we had it as a treat with butterfly-pea flower tea….it was sooooo yum!

Servings 24


  • 130g sugar
  • 3 eggs
  • 1 cup all-purpose flour
  • 10g baking powder
  • 20g honey
  • 1/2 cup unsalted butter, plus more for greasing moulds
  • 1 tbsp lemon zest, finely grated
  • 1/2 tsp vanilla extract
  • 1/2 cup lemon curd
  • Icing sugar, for dusting


  • Preheat the oven to 180C.
  • Combine sugar and eggs with an electric whisk until foamy. Fold in melted butter,vanilla extract,honey & lemon zest.
  • Sift in flour, baking powder to the batter & mix well. Chill in the refrigerator for half an hour.
  • Meanwhile, brush the madeleine tin moulds with melted butter. Once batter is chilled, spoon around 1 tbsp of batter into each mould and bake for around 10 mins until edges are golden brown.
  • Once madeleines are completely cool, squeeze through some lemon curd into the soft hump of the madeleines until it seeps out. You can use a pastry bag or even a sandwich ziploc bag with a tiny cut on one corner for squeezing through lemon curd. Finally dust with icing sugar.
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