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Honey and Rosewater Madeleines

By Richard Poynton - August 22, 2014

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Download the Honey and Rosewater Madeleines recipe.

100g butter
1 Tsp honey
2 eggs
1/3 cup castor sugar
1 Tsp brown sugar
Pinch salt
3 Tsp rose water
3/4 cup flour
1 tsp baking powder
Icing sugar to sprinkle

Melt the butter with the honey

Allow to cool

Combine the eggs, the sugars, and salt in a processor

Sift in the flour and baking powder

Add cooled honey mixture

Allow to rest for at least 1 hour – could be overnight

Paint the madeleine trays with melted butter

Dust with flour

Shake off excess

Spoon in the batter 2/3 full

Bake for 9 mins at 180°C

Dust with icing sugar

About Richard Poynton

Richard Poynton Richard is in love with food, a passion of his since school days. All his and Mouse’s travels have been based around food and wine, giving him experiences which have stood him in good stead for his food creations at Cleopatra. He bases all his dishes on flavour first and loves trying new ingredients and ideas – mixing and matching – to give a perfect balance on each plate.


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