Lavender & Lemon Pandaleines
MAKES: 12–15
100g caster or granulated sugar
2 medium eggs
70g salted butter, plus extra for greasing
135g plain [all-purpose] flour
1 tsp baking powder
¾ tsp culinary lavender buds
30ml whole milk
LEMON DIP
40–45ml lemon juice
200g icing sugar
PLUS black food dye a little extra icing sugar
1 Put the caster sugar and eggs, ideally, in a stand mixer (or use a handheld electric whisk) and whisk on high speed for about 7 minutes, or until thick and holds a trail. Meanwhile, melt the butter in 20-second bursts in the microwave so that it is liquid but not too hot. Combine the flour and baking powder in a separate bowl. Grind the lavender with a mortar and pestle to break up.
2 When the sugar and egg mixture is thick and holds a trail, pour in the milk, then sift in the flour and baking powder. Add the lavender, then whisk until just incorporated. Pour in the cooled melted butter and whisk again until just combined. Do not overmix. Cover with plastic wrap and chill in the freezer for 30 minutes.
3 Grease a madeleine mould, then freeze it. Preheat the oven to 240°C [475°F/gas mark 9].
4 When the mixture has finished chilling, use a spatula to transfer it to a piping bag. Snip a medium tip and pipe 12–15 blobs into the chilled mould.
5 Place in the oven and immediately reduce the temperature to 200°C [400°F/ Gas mark 6]. Bake for 8–12 minutes until each madeleine has a hump and is starting to colour at the edges. When baked, slide them out of the mould and onto a rack.
6 Meanwhile, make the lemon dip. Whisk the lemon juice and icing sugar together until smooth and runny but still opaque when coating the back of a spoon.
Add a little more lemon juice or icing sugar until you have the correct consistency. Pour into a cup suitable for dipping the madeleines into and cover with plastic wrap. 7 When the madeleines are cool, dip, one by one (narrow, scalloped end first), into the lemon dip. Leave the madeleines to set on a rack.
8 Mix the remaining lemon dip with black food dye and a little extra icing sugar until it becomes pipeable. Transfer to a piping bag and cut a small tip. When the white icing has set, use the black icing to pipe ears, eyes and a nose on each madeleine.