Camomile Tea & Raspberry Madeleines

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The last time I made madeleines they were such a success that I have been looking for an excuse to make them ever since. Whilst in Copenhagen I quite randomly bought a huge bag of dried camomile flowers with the plan to do some experimenting with them. Ever since we got back I have been racking my brain for what I could bake with them until the eureka moment came and I decided on brewing the tea in butter and turn it into madeleines. These are a bit more work than your usual cakes or biscuit but the outcome is so rewarding that I promise you it will be worth the effort.

If you can't find a bag of loose camomile use tea bags instead, but just up the quantity slightly. (Tea Pigs sell teabags of camomile flowers so keep an eye out for them)


The recipe makes around 22 madeleines depending on the size of your tin. I still haven't got around to buying a tin so used little metal tart cases instead.


You will need-

• 170g unsalted butter
• 150g plain flour
• 4g baking powder
• 1/8 tsp salt
• 2 medium eggs at room temperature
• 120g icing sugar
• 2 tbsp honey
• 2tbsp camomile loose tea
• Punnet of raspberries or enough raspberries for 1 on top of each madeleine

First begin by melting your butter in a small saucepan and bring it close to boil before adding the camomile. Brew the tea for around 4 minutes then strain and leave to one side to cool.

Sift together the flour, baking powder & salt and then put to one side too.

Crack in the eggs and add the icing sugar to a large glass bowl and place over a pan of boiling water. Whisk with an electric hand whisk till it has tripled in side and ribbons of mixture come off the beaters when you lift them out of the bowl. Now add the honey and mix till combined.

Cover the bowl with a tea towel and place in the fridge for at least an hour.

Once you're ready to bake, preheat your oven to 180C. Brush each case well with butter and then dust with flour. Miss this step out at your peril! Now spoon a generous tablespoon of mix into each case before pressing a raspberry into the centre. Bake for 10-12 minutes. They should spring back when you touch them and be light golden. Turn out of the case and leave to cool on a wire rack before dusting with icing sugar.