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Afternoon tea

Earl Grey madeleines

10–12 minutes

Earl Grey madeleines

Serves Makes 20

Difficulty Easy

Prep Time 20 minutes, plus 1 hour’s chilling time

Cooking Time 10–12 minutes

Ingredients

4 Earl Grey tea bags, plus extra leaves to decorate
113 g butter
3 large free-range eggs
150 g sugar
120 g g flour
1 ¼ t baking powder
2 T vanilla extract
1 ½ t lemon zest
¼ t salt

For the burnt butter icing:

50 g butter
125 g icing sugar

Method

Preheat the oven to 180°C. Tear the tea bags and remove the leaves. Melt the butter and add the tea leaves. Cook until the butter is golden brown, then remove from the heat and set aside to cool and infuse and strain.
Using an electric mixer, beat the eggs until slightly foamy. Gradually add the sugar until a paste forms. Fold in the flour, baking powder, vanilla and salt, followed by the infused butter. Chill for 1 hour.
Grease and lightly dust a madeleine pan with flour. Spoon 1 T batter into the centre of each mould – there’s no need to spread the batter. Bake for 10–12 minutes, or until golden brown and puffed up. Allow to cool in the tin for 1–2 minutes, then gently remove from the tray. Spread over the icing, sprinkle with Earl Grey tea leaves and serve while still warm.
To make the icing, heat the butter in a pan until browned. Slowly add to the icing sugar and whisk until combined.

Cook's note: The bergamot oil-infused tea is popping up in unexpected places. Give these Earl Grey madeleines a try and let us know what you think!

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Earl Grey madeleines

Earl Grey madeleines

Ingredients

Method