Brown Butter Madeleines

Cook Time 20 minutes

Servings 24


200g butter

3 eggs
150g caster sugar
50ml milk
175g plain flour, extra for dusting
7.5g (1 ½ tsp) baking powder
½ a lemon, juice

1 lemon, zest


Preheat the oven to 220°C.

Start by making the brown butter. Place the butter in a saucepan to melt over low-medium heat. Using a spatula stir it around until all the butter has melted and turns into a brown nutty colour. Take it off the heat to ensure it doesn’t burn.

Lightly brush a Madeleine tin (or cupcake mould) with the melted brown butter and dust with a little flour.

In a large bowl, beat the eggs with the sugar and milk until well combined. Whisk in the flour and baking powder until the batter is smooth. Add in the lemon juice and zest.

Place the mixture into a piping bag and fill in the madeleine moulds ¾ full with batter. Bake for 6-8 minutes, then dust with icing sugar to serve.


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