• 100g salted butter
• 5g honey
• 2 large eggs, at room temperature
• 65g Natura Sugars Soft Brown sugar
• 100g cake flour
• 4g baking powder

For The Mould

• 15g salted butter, melted
• 50g Natura Sugars Demerara Sugar, for sprinkling

Instructions

1. Melt the butter and honey and set aside.
2. In a bowl, beat the eggs and soft brown sugar until very pale and fluffy (ribbon stage). The mixture should leave a trail when you draw a figure 8 in the bowl).
3. Add the melted butter and honey and mix quickly. Remove from the stand mixer.
4. Finally sift in the flour and baking powder and fold gently to form a smooth batter.
5. Place the madeleine mix in a piping bag and refrigerate for at least 2 hours - preferably overnight.
6. Preheat the oven to 200 degrees Celsius (180 if you have a fan-forced oven).
7. Generously brush the madeleine moulds with melted butter.
8. Pipe the madeleine mixture into each mould - filling it 3/4 of the way, sprinkle with the demerara sugar and bake for 6-8 minutes.
9. Serve warm sprinkled with more demerara sugar, if desired.

Notes
The batter needs to be cold before it is baked in orderforthe madeleines to form the trademark bump. Madeleines are best served warm, straight from the oven. If you wish to flavourthe madeleine batter, you can add spices, zest, extracts along with the flour.

Recipe by Katelyn Allegra