Madeleine au Citron

125g unsalted butter, melted

125g caster sugar

125g all-purpose flour, sifted

1 teaspoon baking powder

3 eggs, room temperature

zest of 2 small oranges or 1 large orange

1 packet of English Tea, the content

1 teaspoon pure vanilla extract

Citron Honey Glaze

1/2 tablespoon cornstarch

1/3 cup orange juice

2-3 teaspoons honey

 DIRECTIONS

To prepare madeleine au citron:

1. Preheat oven to 180°C. Melt butter, orange zest & content of English Tea (grinded tea leaves) in a small saucepan over low heat. Once melted, set aside to allow the orange zest and English Tea to further infused the melted butter. With a pastry brush, grease madeleine pan with a little of the melted butter and sprinkle some flour. Set aside.

2. Sieve flour and baking powder in another bowl. In a mixing bowl, place sugar, eggs, and vanilla extract and whisk until smooth. Gradually then whisk in flour mixture. Lastly using your whisk fold in melted butter and making sure to not over mix. Batter should have no lumps and ribbony in texture.

3. Transfer to a piping bag and refrigerate for 30 minutes. Pipe batter into each mold until 3/4 full. Bake for 8-10 minutes or golden and springy to touch. Set aside to cool for about 10 minutes or so. Use a small knife to ease the madeleine out if you're not using a silicon mold.

To prepare citron honey glaze:

4. Mix together cornstarch and juice. Then transfer into a small saucepan. Let it simmer on low heat until mixture thickens slightly or coats the back of a spoon. Stir in honey and mix well. Set aside to cool. Serve madeleine alongside with citron honey glaze. ENJOY!