Brown Butter and Sea Salt Madeleines

• brown butter100g g

  (see tip), melted but cooled, plus extra for the pan

• large eggs↗2
• golden caster sugar↗100g g
• honey↗1 tbsp tbsp
• self-raising flour↗100g g
• pinch of sea salt↗
• powdered sugar↗

  for serving

• small tub of crème fraîche↗

  for serving

Step-by-step instructions

1. 1

   Preheat the oven to 210°C/190°C with convection/gas 6½ and grease the 12‑well Madeleine tin with butter. Beat the eggs, sugar and honey together, then add the flour and salt, and finally fold in the butter.

2. 2

   Spoon the batter into the mould cavities and bake for 8‑10 minutes, or until they rise and turn golden. Transfer to a cooling rack while you prepare the second batch. Optionally dust the warm madeleines with powdered sugar and serve with a spoonful of cold crème fraîche.