Golden Honey Madeleines (SO Range review & Treat Petite challenge entry)

A while ago I shared with you that Sainsbury’s had listed me in their list of favorite food bloggers. Well, they sent me a lovely hamper to try out some of the SO (Sainsbury’s Organic) Range.

The first thing that caught my eye was the honey. My little ones love a tsp of honey just to lick! That’s why I've been trying to incorporate it into my baking a bit more. This honey is a sweet and fruity one as it says on the front the jar. If you’re wondering why I mention it, it is because there are many different flavors of honey.

With the Great British Bake Off in full swing I've been turning to my baking books from past contestants and the one that I turn to the most is Jo Wheatley’s Home Baking.

These Honey Madeleines have been on my baking to do list for ages and now seemed like the perfect time to try them out. They are amazingly light and spongy with a great honey taste. Thanks to the SO Clear Honey, which we have used on toast and to sweeten our porridge in the morning. 

Golden Honey Madeleines

100g self-raising flour

1 tsp of baking powder

pinch of sea salt

2 large eggs

50g golden caster sugar

2 tbsp of honey + 2 tbsp for glazing

90g of unsalted butter, melted

edible gold sprinkle dust (I would say it’s optional, but then they wouldn’t be golden would they?)

Sift together the flour and baking powder add the salt and set aside. Whisk the eggs, sugar, and 2 tbsp of honey until pale and frothy in a separate bowl. Add the dry ingredients to the egg mixture until just combined. Fold in the melted butter, cover and chill for at least an hour.

Before baking preheat the oven to 200C. Lightly grease the madeleine pan for easy release.

A piping bag works best, but if you like me don’t really want the fuss a dinner table spoon works fine. Using a tablespoon scoop out and fill each indention of the prepared madeleine pan about 2/3 full.

Bake for 5 minutes then reduce the oven temp to 190C and rotate the pan. Bake for a further 5 minutes until the centers rise and the edges are turning brown.

Once they are out of the oven glaze with the remaining 2 tbsp of honey. If they cool you will have to heat the honey slightly to make it glaze. Then sprinkle with gold sprinkle dust. Serve warm! Yum! And if you are like my girls you can have a little extra honey on the side to dip them in.

notes: Sainsbury’s Food Blogger List (no longer exists as of 31/1/2016); Jo WheatleyHome Baking review; #SOoraganic range has so much to offer I can’t wait to share what else I will make from my basket of goodies!; I am also entering these Honey Madeleines in Treat Petite a new blogging challenge hosted by two of my favorite food bloggers CakeyBoi and The Baking Explorer (this month's host). I hope to participate next month too!