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Lavender and Honey Madeleines

Lavender and Honey Madeleines

Prep Time 1 hour 15 minutes
Cook Time 9 minutes
Total Time 1 hour 24 minutes
Servings 24 mini or 12 full size
Author My Little Larder


  • 1/3 cup + 1Tbsp all purpose flour
  • 1/2 tsp baking powder
  • pinch of salt
  • 1 tsp dried lavender
  • 1 free range egg
  • 2 Tbsp honey
  • 1/2 tsp vanilla bean paste
  • 50 g/1.75oz unsalted butter melted + approx 1 Tbsp extra for greasing the moulds
  • unrefined or regular icing sugar for dusting


  1. Place flour, baking powder and salt in a medium bowl and whisk together. Set aside
  2. Using an electric mixer, beat together the egg and honey for 5 minutes until pale and creamy and doubled in volume. Fold in half the flour mixture, then fold in the second half until just combined. Pour in the melted butter and fold until just combined. Cover and place in the refrigerator for at least 1 hour or ideally overnight.
  3. When ready to bake the madeleines remove the batter from the refrigerator and then preheat the oven to 180C/350F on fan-bake. Brush the moulds with melted butter then place in the refrigerator or freezer to harden the butter.
  4. Pipe (or spoon) the mixture into the moulds and tap the bottom of the mould against the bench to smooth the top of the batter.
  5. Bake for 5-7 minutes for mini-madeleines, as I have done, 7-9 minutes for full-size, or until the tops are lightly browned and a skewer comes out clean. Remove from oven, remove the madeleines from the moulds and transfer immediately to a wire rack to cool.
  6. Dust with unrefined (or regular) icing sugar before serving.
  7. Best eaten on the day they are baked, but will keep for up to 1 day in an air tight container.