Active Time
25 MIN
Total Time
55 MIN
Yield
Serves : 22
Abby Hocking

How to Make It

Step 1    

Preheat the oven to 400° and position racks in the upper and lower thirds. 
Grease 22 madeleine molds and set on 
2 large rimmed baking sheets. 


Step 2    

In a medium bowl, whisk the flour with the baking powder. In a food processor, pulse the granulated sugar with the black tea leaves and vanilla bean seeds until 
the tea leaves are finely chopped. Scrape into a large bowl and whisk in the eggs, honey and salt until smooth. Whisk in the dry ingredients until just combined. Stir 
in the milk and the 6 tablespoons of melted butter until incorporated. 


Step 3    

Spoon heaping tablespoons of the batter into the prepared madeleine molds, filling them three-quarters of the way to the top. Transfer to the refrigerator and chill until cold, about 20 minutes.

Step 4    

Bake the madeleines for about 10 minutes, until the edges are golden brown 
and the cakes spring back when lightly pressed; rotate the baking sheets from front to back and top to bottom halfway through baking. Let cool slightly in the molds, then loosen with the tip of a small knife and transfer to a baking rack to cool completely. Dust with confectioners’ sugar before serving.


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