Ingredients
Scale
- 6 tbsp unsalted butter
- 1 tsp honey plus 5 tbsp for the glaze
- 2 large eggs
- 1/3 cup + 1 tsp granulated sugar
- 1 tsp vanilla
- Zest from 1 small orange
- 1 tbsp finely chopped loose leaf earl grey tea
- 1/2 cup +1 tbsp all-purpose flour
- 1 tsp baking powder
- 1/8 tsp salt
Instructions
- Melt the butter, honey, and tea in a saucepan and set aside and allow it to come to room temperature.
- Put the eggs, sugar, vanilla, and orange zest into a food processor and pulse until smooth. Pour in the flour, baking powder, and salt and pulse until combined. Next, add in the melted butter mixture and pulse until combined.
- Pour the mixture into a bowl and cover with plastic wrap and let it rest in the fridge for 1 hour.
- Once rested take the mixture out of the fridge and pre-heat the oven to 400 degrees.
- Grease a madeleine pan with butter and then cover with flour, shake off the excess. Using a spoon fill each of molds 2/3 of the way with batter.
- Bake for 9-10 munites and until the edges of the madeleines have browned.
- Let the madeleines cool for a few minutes and then use a knife to gently remove them from their molds.
- Once removed for their tins, glaze them with warm honey and sprinkle with powder sugar.