Makes: 18


  • 2 tbsps milk
  • 1 tbsp rosewater (see note opposite)
  • 1 tsp vanilla extract
  • 100g butter, melted
  • 1½ tbsps honey
  • 60g caster sugar
  • 2 eggs
  • 120g flour
  • 1 tsp baking powder
  • 1 tsp ‘matcha’ green tea powder


1Heat the milk together with the rosewater, vanilla and honey. Whisk the eggs and sugar in a bowl until they’re light and frothy.

2Melt the butter in the microwave or in a saucepan, or make beurre noisette (browned butter). For the latter, cut the butter into small chunks and gently melt completely in a small saucepan over a medium heat. After about five minutes, or as soon as a foam begins to form, turn down the heat to low and leave for just a couple more minutes – be careful not to burn it. Remove from heat and leave to cool for ten minutes.

3Add the warm, fragranced milk to the egg mix, then whisk in the flour, baking powder and melted (or browned) butter. Mix in the green tea powder.

4Leave the mixture to rest in the fridge for 30 minutes. If you prefer the characteristic French ‘hump’, leave the mixture for at least two hours or covered in the fridge overnight (best option).

5Chill the moulds in the fridge. Preheat the oven to 180°C/360°F fan (Gas 6). Transfer the mixture to a piping bag if filling for mini-madeleines or, using a spoon for the classic size, fill the mixture into cold silicone madeleine moulds about 2 / 3 ¾ to the top. Place on a baking sheet and bake in the oven for ten minutes (classic moulds) or 6-7 minutes (mini versions).

Taken from our sister magazine France Today



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