GLAZED LEMON & VANILLA MADELEINES

PREP + COOK TIME 35 MINUTES (+ COOLING) MAKES 20

125g butter, melted

1 tablespoon plain flour, to dust

2 eggs

⅓ cup (75g) caster sugar

1 tablespoon finely grated lemon rind

1 teaspoon vanilla bean paste

⅔ cup (100g) plain flour, extra

¼ teaspoon baking powder

GLACÉ ICING

1 cup (160g) icing sugar

2 teaspoons soft butter

¼ cup (60ml) lemon juice, approximately

1 Preheat oven to 200°C/180°C fan. Grease 20 holes from 2 x 12−hole (1½−tablespoon/30ml) madeleine pans with 1 tablespoon of the melted butter. Dust with flour.

2 Beat eggs, sugar, rind and paste in a small bowl with an electric mixer for 5 minutes or until thick and creamy.

3 Sift extra flour and baking powder twice; fold into egg mixture with the remaining butter. Drop level tablespoons of mixture into pan holes. 4 Bake madeleines for 10 minutes or until golden and firm to touch. Stand in pans for 2 minutes before transferring to a wire rack over an oven tray.

5 Meanwhile, make glacé icing.

6 Spoon icing over madeleines; stand for 5 minutes or until set.

GLACÉ ICING

Sift icing sugar into a small heatproof bowl; stir in butter and enough juice to form a firm paste. Place bowl over a small saucepan of simmering water; stir until icing is of a pouring consistency. Do not overheat.