A Honey & Lavender Cure – Honey & Lavender Madeleines

Yes, we all have those days. It is summer and I woke up this morning to pouring rain, my body felt cold under the lighter, summer duvet, and seemingly through this realisation I already felt a bit, like an inch, beside myself. Now, I know that I need to push through these days and obviously coffee, made by my brilliant wife, helps a lot. But as this day progressed, I felt like actually making, producing, something gorgeously generous and comforting.

In come these soft, but slightly compact honey & lavender madeleines. Lavender is blooming everywhere in our garden right now and, well at least on a day without rain, you can smell the sweet floral smell with a slight hint of wood, which bees love, love, love. And since bees love lavender and make honey and I love both, we had a match. Also, and this might have been subconsciously, I am longing (longing!) for a vacation. Preferably in the Provence. Where, you know, lavender dwells everywhere. It is a sight for sore eyes.

Back to the madeleines. Make them. I mean it. If you feel down or just want to spread goodness and love, then there is no better way. Enjoy!

Honey & Lavender Madeleines

2 eggs

100 g sugar

1/2 vanilla pod, vanilla seeds scraped

2 tablespoons honey

1 teaspoon fresh lavender flowers, or 1/2 teaspoon dried lavender flowers

zest of one small lemon

100g butter, melted

a pinch of sea salt

100 g flour

1/2 teaspoon baking powder

In a bowl, mix eggs, sugar, vanilla seeds, honey, lavender flowers, and lemon zest until creamy. Slowly blend in the melted butter. Add the dry ingredients, so the salt, flour, and baking powder, and slowly mix until dense and creamy. Cover the dough and allow it to rest for 1-2 hours in the fridge.

Heat the oven to 150 degrees celsius and butter a madeleines pan. Spoon the dough into the pan, leaving 0,5 cm to the edge. The dough will rise when baking so do not overfill the pan (like I did). Bake for roughly 15 minutes. Let cool & enjoy.

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