(for 20 madeleines)
- 125g plain flour
- 3 eggs
- 140g sugar
- 135g unsalted butter
- 50ml semi-skimmed milk
- 5g baking powder
- 25ml peanut oil
- 1 tablespoon honey
- coarse salt
Preheat oven at 160°C and put the baking plate inside.
Melt butter in microwaver, and allow to cool.
Blanch eggs and sugar together. Add peanut oil, flour and baking powder. Add warm butter and then pour in milk.
Add honey and zests of lemon, coarse salt and mix it well.
Cover up the mix with a cling-film, and cool in the fridge for an 1 hour.
Fill a madeleine tray ¾ full, and cool again during 1 hour in the fridge.
Put the cool tray of shell-shaped cookies on a hot baking sheet and place in the oven during 10-12 min.