Ingredients

The following ingredients have 32 Servings
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Instruction

  • <p>Put the dried hibiscus petals in a small bowl and pour over the boiling water. Leave to soften for about 5 minutes.</p> <p>Meanwhile, brush your madeleine moulds with melted butter, then dust them lightly with flour.</p> <p>Combine the brown sugar, 50g of the caster sugar and the eggs in a large bowl and whisk with an electric hand whisk until light and fluffy. Add the orange zest, 90g cooled melted butter, plain flour, baking powder, salt, honey and 1 tablespoon of the hibiscus water, and mix together to make a batter. Leave for a minimum of 30 minutes.</p> <p>Preheat the oven to 170°C fan (190°C/375°F/Gas Mark 5).</p> <p>Spoon the batter into the prepared madeleine moulds (you will need to bake in batches). Take care not to overfill the moulds. Bake for 10–12 minutes until risen and golden.</p> <p>Remove the madeleines from the moulds and place on a wire rack. Cool the moulds, then brush with melted butter and dust with flour again before baking another batch of madeleines.</p> <p>Once all the madeleines have been baked and cooled, mix together the orange juice, the remaining 50g caster sugar and 3 tablespoons of the hibiscus water in a small saucepan. Stir over a medium heat until the sugar has dissolved and you have a thick syrup.</p> <p>Poke a hole in the underside of each madeleine and brush over the syrup. Wait for this to soak in, then brush on a second coat of the syrup. Finish with a grating of orange zest. These are best eaten fresh on the day of baking.</p>