Matcha madeleines

• eggs↗2
• egg yolk↗1
• caster sugar↗100g g
• high-grade matcha↗2 tsp tsp
• plain flour↗125g g

  plus extra for dusting

• baking powder↗5g g
• clarified butter↗110g g

  or ghee, plus extra for greasing

• honey↗2 tsp tsp

Step-by-step instructions

1. 1

   In a large mixing bowl, whisk together the eggs, egg yolk, sugar, matcha and 1/2 tsp sea salt until foamy. While whisking, gradually sift in the our and baking powder, making sure there are no lumps. Warm the clarified butter and honey in a pan over a low heat for 1-2 mins and gently pour into the madeleine mix, stirring constantly. Cover the mixture with cling film and chill in the fridge for a few hrs or overnight.

2. 2

   Heat oven to 220C/200C fan/gas 7. Butter and our the madeleine tins (you don’t need to do this if the moulds are silicone). Transfer the mixture to a piping bag. Half fill each hole in the mould. Bake in the oven for 3 mins, then reduce the temperature to 180C/160C fan/gas 4 and cook for a further 4-5 mins until the madeleines are golden brown and puffed. Remove from the tins immediately and devour.