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100g plain flour, plus extra for dusting
100g caster sugar
100g butter, melted
1 whole egg, separated
1 egg white
1 tbsp clear honey
1 tsp vanilla extract


1. Heat oven to 190C/170C fan/gas 5. Grease-spray a 12-hole madeleine mold and dust lightly with flour. (Alternatively, use a tartlet tin instead of a madeleine mold.)

2. Mix the flour and sugar in a bowl.

3. Mix the butter, egg yolk, honey, and vanilla into a separate bowl and whisk with a fork to mix.

4. In a third bowl, small, whisk the two egg whites until stiff.

5. Fold the butter mixture into the dry ingredients until evenly mixed, and then fold in the egg whites using the whisk.

6. Divide between the prepared molds and bake for 10-12 mins until golden brown and firm to the touch.

7. Leave to cool in the molds for a few mins, then turn out and cool on a wire rack. Dust with icing sugar before serving.

Change the flavor by adding an extra ingredient at step 2 or 3. Some ideas suggested by the historic hotel include lemon juice or rose water, or by substituting cocoa powder in place of 20g of plain flour.

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