2 tsp. baking powder

1 tsp. kosher salt

1 1/2 cups organic whole wheat all-purpose flour

4 farm fresh eggs

2/3 cup granulated sugar

2 Tbsp. light brown sugar

2 Tbsp. local farm honey

3 tsp. preserved lemon, minced

3/4 cup Plugra or other high-fat butter

Additional soft butter and flour will be needed to prepare the cookie molds.

Preheat your oven to 325 degrees F.

Mix the baking powder, salt and flour in a medium bowl.

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In a separate bowl place the eggs, sugars, honey and minced lemon. Whisk until smooth and yellow.

Whisk the dry ingredients into the wet ingredients until incorporated, then add slightly browned butter.

Transfer the batter into a pastry bag. Chill for at least 1 hour.

Lightly cover a madeleine mold in butter, then dust with flour. Shake away excess flour and fill the mold to the top with batter.

Bake at 325 degrees until golden brown around the edges. Leave in the mold to cool so that the cookies maintain their shape.

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