Manuka honey madeleines

Name: Manuka honey madeleines recipe
Yield: 24
Ingredients: 170g unsalted butter, plus some for brushing the metal mould; 3 eggs; 185g manuka or leatherwood honey, or other honey as preferred; 160g plain flour; 1/4 tsp salt; 1/4 tsp baking powder; Soured cream, to serve; 250g apricots; 50.00 ml water; 50g runny honey

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by Analiese Gregory

CHEF

Mar 01, 2021

“This dish is something I throw together a lot at home for friends and family. It’s exceptionally easy, and the feedback you get seems to drastically outweigh the actual time spent in the kitchen. It was inspired by the noodle dishes my mum used to make for us growing up, but I’ve added things I normally have in my fridge and that she would never have put in.” says Analiese Gregory. This is an edited extract from How Wild Things Are by Analiese Gregory (Hardie Grant Books, $45).

170g unsalted butter, plus some for brushing the metal mould
3 eggs
185g manuka or leatherwood honey, or other honey as preferred
160g plain flour
1/4 tsp salt
1/4 tsp baking powder
Soured cream, to serve

Apricot jam

250g apricots
2 1/2 tbs water
50g runny honey

Method

1.

Preheat the oven to 180°C. Melt the butter and let cool to room temperature.
2.

n a stand mixer, whisk the eggs and honey until light and fluffy, approximately 10 minutes. In a separate bowl, sift the dry ingredients, then add them to the egg mix and fold by hand. Once the dry ingredients are incorporated, gently fold in the cooled melted butter. Chill in the fridge for approximately 30 minutes.
3.

To make the jam, take the seeds out of the apricots, then roughly dice them. Combine with the water and honey in a saucepan and cook on a medium heat for approximately 10 minutes, or until a jammy consistency is reached.
4.

Butter a madeleine mould with a pastry brush. I use a 12-cake non- stick metal one; the old copper madeleine moulds are amazing, but I would grease and flour them first. Fill each indentation half full and bake for 10 minutes. They should be set and golden, with minimal colour on top and light brown underneath. Serve immediately with soured cream and jam.