- ½ cup butter
- 1 tablespoon honey
- ½ tsp saffron
- 1 cup flour
- ½ teaspoon baking powder
- 1 Tbsp Flax seed powder
- 2 Tbsp water
- 6 Tbsp milk
- ½ cup castor sugar
- 1 teaspoon vanilla extract
- Preheat the oven at 180 degrees and grease your madeleine mould well with butter.
- In a saucepan melt the butter with honey on medium-low heat. Once fully combines, turn off
- the heat and add the saffron into the honey butter mixture. Set aside.
- In a bowl whisk together the flour and baking powder. Set aside.
- In another bowl, mix the flax seed powder with water and let the mixture rest for 5 minutes.
- Once the flaxseed powder has rested, add in the sugar and beat the sugar and flaxseed
- mixture with a hand mixer or a stand mixer until pale and fluffy.
- Gently fold the flour mixture into the flaxseed and sugar mixture using a spatula. Alternate the
- flour mixture with milk and fold in gently.
- Once the flour is mixed in, gradually add the butter and honey mixture and mix until well
- combined.
- Lastly, add the vanilla extract and mix.
- Transfer the batter into a piping bag and pipe it in the prepared Madeleine pan.
- Bake at 180 degrees for 12-15 minutes or until golden brown.
Recipe by Bake with Shivesh at https://bakewithshivesh.com/egglessmadeleinessaffroninfused/
3.5.3251