Christmas Gift #1, Madeleines

It's still November, I know. But I just can't stop thinking about Christmas already! And IF, my parents would let me, I'd be flying to Bei Jing to spend this year's Christmas with my very-much-missed girlfriends! *cross fingers*

Anyways, I made a list of Christmas edible gifts this year! And the first one on my tryout list is madeleines!

Now, someone please tell me, is it all about the hump with these little yummy shells?  

Ooh! These shells would be so cute all lined up in a box! Or tied up in a clear plastic with a silver ribbon!

Oh and by the way, this is yummy stuff  :9

Madeleines, makes 12 

Adapted from Paris Sweets via Purplefoodie

Ingredients:

105gr flour (I used half cake flour half all purpose flour)

½ tsp double action baking powder

5 tbsp / 70g butter

1 tsp lavender, rubbed to release flavour

2 eggs

1/3rd cup / 65g sugar

1 tsp vanilla extract

1 tbsp honey

Directions:

1. Sift together the flour and baking powder. Set aside.
2. In a saucepan, melt the butter with the lavender. Let it cool.
3. In a bowl, whisk together the eggs and sugar until pale and think, about 2-4 minutes.
4. Add in the vanilla extract.
5. With a silicone spatula, fold in the dry ingredients, followed by the melted butter and honey.
6. Mix until just combined.
7. Transfer to a disposable piping bag and clip the end. Let this rest in the refrigerator for at least 3 hours. (you can keep it upto two days – the longer the better – this gives the madeleine it’s characteristic hump.)
8. Butter and flour a madeleine pan, covering every millimeter of it, else the madeleine won’t come off easily.
9. Pipe the batter into the madeleine pan until almost full.
10. Bake in a preheated oven at 200C / 400F for 10-11 minutes or until your finger springs back when you touch the centre of the madeleine. The baking time for smaller madeleines will be shorter by 3-4 minutes.
11. Remove from the oven and eat the madeleines! If you’re going to be storing it for later, then transfer to an airtight container as soon as they’ve cooled.