Orange & Hibiscus Madeleines

MAKES AROUND 32

1tbsp dried hibiscus petals 100ml boiling water 90g unsalted butter, melted and cooled, plus extra to grease the moulds 50g soft light brown sugar 100g golden caster sugar 2 large eggs Grated zest and juice of 1 orange, plus extra zest to decorate 100g plain flour, plus extra for the moulds Just under 1tsp baking powder Pinch of salt 1tbsp orange blossom honey 1. Put the dried hibiscus petals in a small bowl and pour over the boiling water. Leave to soften for about 5 minutes.meanwhile, brush your madeleine moulds with melted butter, then dust with flour. 2. Whisk the brown sugar, half the caster sugar and the eggs in a large bowl until light and fluffy. Add the orange zest, melted butter, plain flour, baking powder, salt, honey and 1tbsp of the hibiscus water, and mix together to make a batter. Leave for a minimum of 30 minutes. 3. Preheat the oven to 170°C fan (190°C/375°f/gas mark 5) Spoon the batter into the prepared madeleine moulds (you will need to bake in batches). Take care not to overfill the moulds. Bake for 10–12 minutes until risen and golden. 4. Remove the madeleines from the moulds and place on a wire rack to cool. Brush with melted butter and dust with flour again, before baking another batch. 5. Once all the madeleines have been baked and cooled, mix together the orange juice, the remaining caster sugar and 3tbsp of the hibiscus water in a small saucepan. Stir over a medium heat until the sugar has dissolved and you have a thick syrup. 6. Poke a hole in the underside of each madeleine and brush over the syrup. Wait for this to soak in, then brush on a second coat. Finish with a grating of orange zest, and then serve.