Ingredients

• 125g unsalted butter
• 130g Self Raising flour (or 125g plain flour plus 5g baking powder)
• 100g sugar
• 2 eggs, lightly beaten
• 1 vanilla bean
• extra butter for greasing madeleine tray
• 1 lemon, or 1 orange
• 25g icing sugar for decoration

Method

1. Make beurre noisette: In a small saucepan, melt 125 g butter and cook until the butter is dark brown but not burnt. Strain through a sieve and set aside to cool to room temperature.
2. In a large bowl, mix flour, baking powder and sugar together.
3. Make well in the centre then mix in the eggs, vanilla and softened butter.
4. Zest the lemon and mix in the zest until incorporated.
5. Add a tablespoon or so of milk and/or lemon or orange juice to a looser but not runny consistency of batter.
6. Optional: Place the batter in a piping bag for easier piping. Or cover the bowl with cling wrap.
7. Rest in the fridge for at least an hour.
8. Meanwhile, preheat oven to 180°C.
9. Warm the madeleine tray in the oven, then rub each mould with a butter pat.
10. Allow the tray to cool, and spread the butter to thoroughly grease each mould.
11. Pipe or spoon batter in the madeleine moulds, filling each cup only ¾ full.
12. Bake for 12-15 minutes until you see the dome forming on the madeleines and a toothpick inserted in the centre comes out clean.
13. Remove from the oven and leave to cool for 5 minutes. Then tap the mould on your bench to release the madeleines. Sprinkle some icing sugar on top then serve warm.