Lavender Madeleines

My younger sister returned from Tasmania Australia last week. She brought some lavender from Bridestowe for us. When I was in Tasmania some 10 years ago, I didn't know about lavenders, nor was it so popular else where in Australia too! Now, it's so popular and common and even used for baking! Well, I actually got some from PH some weeks ago, so I decided to use them first before using those from Tasmania.

The smell of lavender was really powering. It was exactly like those smell from bath foam, or potpourri. I didn't have doubt about its smell and its taste until I saw the post from HHB about eating lavenders. I quote "Since this is the first time I have tasted lavender, I have yet to acquire the taste for it. I don't dislike it, neither have I fallen in love with it." I think I had to agree with her about this though. The smell of the madeleines from the oven was really nice, but eating and biting into the lavender, does have some bitter taste. Not sure if I had put a little too much? Otherwise, I really like the smell...though not yet the taste! Fortunately, the buttery taste of the madeleines made up for it.



Can't help but to showcase my Homemade Vanilla Ice-Cream again. :p



Recipe for Lavender Madeleines extracted from Tartelette.
Makes approx. 30pcs based on the mould from Daiso.

Ingredients
71g Unsalted butter
1 Tbsp Edible lavender
94g Plain flour
½tsp Baking powder
Pinch of salt
60g Granulated sugar
Grated zest of half a lemon
2 large eggs
1 Tbsp Honey
2 Tsp Vanilla extract

Method:
1. Melt the butter with the lavender and let sit for 10 minutes to infuse. Strain but keep half of the lavender in with butter, or discard the whole amount. (I kept the whole lavender thinking not to waste it, but found biting into it a bit bitter. Should have kept half only.)
2. Sift the flour, baking powder and salt together.
3. Beat the eggs, sugar and lemon zest until pale and thick, about 3 minutes.
4. Add the honey and vanilla and beat for one minute more.
5. Using a rubber spatula, fold the flour mixture into the eggs batter carefully. Fold in the butter.
6. Preheat the oven to 190C (170C for fan oven).
7. Butter and flour your madeleines molds and divide the batter evenly. Bake for between 10-12 minutes until they are golden brown.