Hot cross madeleines

Other 20 Mins Prep

1. Preheat the oven to 180°C, gas mark 4. Generously spray a madeleine tray with Lurpak butter spray to ensure they release easily once baked.
2. Finely chop the currants. Zest the orange.
3. Melt the Lurpak Unsalted Butter and set aside to cool. In the bowl of a stand mixer fitted with a whisk attachment whisk the eggs, caster sugar and vanilla extract until pale and frothy, approx. 3-4 minutes. Stir the orange zest, cinnamon and nutmeg into the egg mixture. Sieve the flour and baking powder and fold into the mixture until smooth and combined. Gently fold the melted butter and chopped currants into the batter until just combined.
4. Pour the batter into a piping bag, tie the end tightly and chill in the refrigerator for 30 minutes to 1 hour.
5. Whisk the icing sugar and water together in a bowl and pour it into a small piping bag or resealable bag and snip off the tip.
6. Pipe the batter into the greased madeleine moulds, filling each cavity approx. ¾ of the way full. Bake for 10-12 minutes, or until the madeleines are golden brown and spring back when lightly pressed. Remove the madeleines from the oven and let them cool in the tray for 2-3 minutes before transferring them to a wire rack.
7. Once the madeleines have cooled to the touch, brush the honey over the madeleines and pipe a cross over each. Best served while warm. Store in an airtight container for up to three days.

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