100g (3½oz) self-raising flour, plus extra to dust
40g (1½oz) runny honey
Finely grated zest and juice of 1 orange
1 large egg
50g (2oz) caster sugar
75g (3oz) icing sugar, sifted
Directions
Step 1
Preheat oven to 180°C (160°C fan) mark 4. Grease the holes of a 12-hole madeleine tin and dust with flour (tap out excess).
Step 2
Melt the butter, honey and zest in a small pan, then leave until cool but still liquid (about 10min). Meanwhile, in a large bowl, use a handheld electric whisk to beat the egg and caster sugar until the mixture is pale, thick and doubled in volume (about 4min). It should leave a ribbon trail on the surface when the beaters are lifted, which should disappear after 5sec. For the fluffiest result, start the beater on its slowest setting and increase the speed gradually as you whisk.
Step 3
Carefully fold in the butter mixture until combined, then the flour until no lumps remain. Scoop spoonfuls of the mixture into the holes of the madeleine tin. Don't smooth them out.
Step 4
Bake for 10min until risen and golden. Leave to cool in the tin for 5min, then tap the tin on a surface to loosen the madeleines. Carefully invert the tin on a wire rack to allow the madeleines to fall on the rack. Leave to cool completely.
Step 5
In a small bowl, stir together the icing sugar and 2tbsp of the orange juice to make a spreadable glaze. Use a pastry brush to brush the glaze all over the fluted side of the madeleines. Leave to set completely, then serve.
An experienced and highly skilled team of food writers, stylists and digital content producers, the Good Housekeeping Cookery Team is a close-knit squad of food obsessives. Cookery Editor Emma Franklin is our resident chilli obsessive and barbecue expert, who spends an inordinate amount of time on holidays poking round the local supermarkets seeking out new and exciting foods. Senior Cookery Writer Alice Shields is a former pastry chef and baking fanatic who loves making bread and would have peanut butter with everything if she could. Her favourite carb is pasta, and our vibrant green spaghetti is her weeknight go-to. Lover of all things savoury, Senior Cookery Writer Grace Evans can be found eating crispy corn and nocellara olives at every opportunity, and will take the cheeseboard over dessert any time (though she cannot resist a slice of tres leches cake). With a wealth of professional kitchen know-how, culinary training and years of experience between them, they are all dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work (and if they don’t – we’ll have the answer for why*) every time (*90% of the time the answer is: “buy an separate oven thermometer”!).
