Ingredients:

• 165 g Hockley Valley Premium Spelt Flour, sifted

• ½ teaspoon baking powder

• 2 large eggs, lightly whisked

• zest of 1 large organic lemon, grated on a microplane grater

• 55 g organic golden cane sugar

• 1 tablespoon (23 g) mild honey

• 80 g unsalted butter, melted but not hot

• ½ teaspoon vanilla bean paste, optional

• powdered sugar (optional), for garnish

Instructions:

1. Preheat oven to 350 degrees F. Lightly grease a non-stick madeleine pan with butter.

2. In a medium bowl, whisk together the sifted spelt flour and baking powder. Set aside.

3. In a small bowl, mix together the beaten eggs, honey, sugar and butter. Whisk until the egg mixture is homogenous.

4. Add the egg mixture to the flour, then stir with a spatula to incorporate ingredients effectively. Avoid over-mixing, as this can result in tough (rather than tender) madeleines.

5. Spoon the mixture into the holes of the madeleine pan. Bake for 8-10 minutes, or until they are puffed and golden, and they spring back when gently pressed with a finger. If you have more batter left, re-grease the pan, then fill the madeleine holes again and bake like the first batch.

6. Remove them from the tin to a cooling rack, and enjoy them while they are still slightly warm for best flavour and texture.

 Yield: 16 Madeleines.