These subtly aromatic madeleines can be a little tricky but are well worth the effort. Depending on your oven, you might have to slightly adjust the times and temperatures. The key is light and fluffy!
Makes about 24 madeleines
Grind the earl grey tea leaves into a fine powder using a pestle and mortar. Put the tea and sugar together in a bowl and rub together with your fingertips until the sugar is scented.
Add the eggs to the sugar mixture and beat them with an electric mixer. Gradually pour in the honey and whisk for around 5 minutes until the mixture is pale, thicker in consistency and the volume has doubled.
Then gradually add the flour, salt and baking powder to the mixture and beat until fully combined. Finally add in the softened butter. Cover the mixture with plastic wrap, pressing the wrap against the surface to create an airtight seal. Chill the mixture for at least 2 hours.
Preheat your oven to 240C and line the moulds with butter and a little flour. Pour no more than a tablespoon of mixture into the moulds and don't worry about spreading it evenly as the oven will even everything out. For the best results, chill the mould and the batter for 10 minutes in your fridge before baking.
Bake for about 2 to 3 minutes, until you see a small dip in the mixture, then reduce the temperature of the oven to 200C. Cook for an additional 4 minutes, during which time the mixture should start to take shape. Once the hump has formed, reduce the temperature to 180C and cook for another 4 to 5 minutes, until the madeleines are golden. The total cooking time is between 10-12 minutes, if you over bake, the madeleines will be too dry.
Remove from the mould immediately and let the madeleines cool on a wire rack. Make sure that for each new batch the mould is cool and properly buttered and floured.
These madeleines are best eaten slightly warm, just a short time after they have been taken out of the oven, however you can store them for a couple of days in an airtight container.