Contents
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Ingredients
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- 130 g Organic butter
- 100 g Wheat flour
- 50 g Organic buckwheat flour
- 1,5 Teaspoon (level) Baking powder
- 3 piece Organic eggs
- 110 g Sugar
- 1 Tablespoon (level) Raw cane sugar
- 1 Tablespoon (level) Tonka beans, grated
- 1 pinch Salt
- 0,5 piece Organic lemon peel, grated
- Madeleine silicone baking mold
- Or other small molds
Instructions
- Put the butter with the honey in a small saucepan and melt. Let cool down.
- Mix the flours with the baking powder and sift into a bowl.
- Put the eggs, sugar, salt, tonka bean, lemon zest in a mixing bowl and stir until creamy. Then mix in the flour mixture and finally the honey butter.
- Chill the dough for 1 to 2 hours.
- Fill the dough into the molds, should finish smoothly, so don't add too much dough. I used mini Madeleines silicone molds and baked them in a preheated oven at 180 degrees for about 7 minutes.
- I baked 40 mini madeleines. From the leftover dough, I baked small Gugelhupfe for about 12 minutes at 200 degrees, 6 pieces. But they're bigger.
Nutrition
Serving: 100gCalories: 74kcalCarbohydrates: 17.8gProtein: 0.4g