- 85 g of butter
- 10 g of IRO Premium Genmaicha tea
- 65 g of flour
- 1 teaspoon of baking powder
- 1 teaspoon of fleur de sel
- 30 g of sugar
- 1 egg
- 15 of honey
- 1 teaspoon of vanilla extract
- Icing sugar for dusting
Melt the butter and tea over a medium-low heat and simmer for 5 minutes, turn off the heat and let it steep for 10 minutes.
Strain your tea-infused butter through a sieve into a medium-sized bowl; you will only need 50 g of melted butter.
Add the flour, baking powder, fleur de sel and sugar and blend until smooth.
Cover the bowl with cling film and leave to rest in the refrigerator for 45 to 60 minutes, until the dough is firm and compact.
Preheat the oven to 250 °C. Use the remaining melted butter to grease the madeleine baking tin.
Fill each hole with a tablespoon of dough. Place in the oven and bake until the edges are lightly browned (9 to 12 minutes).
Let the madeleines cool for 5 minutes before removing from the tin. Dust with icing sugar and enjoy!