Genuine Jasmine Flowers 20 g ingredient image, not a photograph of finished madeleines.

Ingredients

• 100 g butter
• 2 tablespoons culinary dried Jasmine Flowers
• 2 eggs
• 80 g caster sugar
• 100 g plain flour
• ½ teaspoon baking powder
• Finely grated zest of 1 lemon
• 30 g finely chopped pistachios

How to prepare

1. Gently melt the butter with the dried Jasmine Flowers, allow to infuse for 10 minutes, then strain.
2. Whisk the eggs and caster sugar.
3. Fold in the plain flour, baking powder and lemon zest, then the Jasmine-infused butter.
4. Chill the batter for approximately 30 minutes.
5. Spoon into madeleine tins and add finely chopped pistachios.
6. Bake at 190°C for approximately 8–10 minutes, or until baked through and golden. Cool before serving.

Kitchen notes

Contains milk/dairy, egg, wheat/gluten and pistachio nuts; check other ingredients for additional allergens. Use identified culinary-grade dried Jasminum officinalis flowers, never pesticide-treated ornamental blossoms. The archived recipe does not establish a tested yield or storage life, and no medical claims are made.