Makes about 16
1/3 cup caster sugar
2 tbsp leatherwood honey
2 tsp vanilla extract
½ tsp finely grated lemon rind
¾ cup plain flour
½ tsp baking powder
pinch of salt
½ cup caster sugar, extra
1 tsp ground cinnamon
1 Place butter into a small saucepan over a low heat. Heat for 3 minutes or until butter has melted. Cool. Brush 16 madeleine moulds with melted butter.
2 Using an electric hand beater, beat eggs and sugar until thick and creamy. Add honey, vanilla and lemon rind. Beat until combined. Sift flour, baking powder and salt over batter.
Gently fold with a large metal spoon. Add melted butter and stir until combined. Cover with plastic wrap and refrigerate for 1 hour or until mixture thickens.
3 Preheat oven to 150˚C. Spoon tablespoonfuls of mixture into prepared moulds. Bake for 12-15 minutes or until golden and biscuits spring back when lightly pressed in the centre.
4 Combine extra sugar and cinnamon on a tray. Remove madeleines from moulds and roll in cinnamon mixture. Serve or store in an airtight container for up to 2 days.