Christmas madeleines

3 medium eggs, room temperature
40 g mild honey
100 g golden caster sugar
pinch of sea salt
6 cardamom pods
1/2 tsp cinnamon 
5 allspice
115 g all-purpose (T65 in France) wheat flour
5 g baking powder
120 g butter, melted


Place eggs, honey, sugar, salt and spices in a bowl and beat with a hand whisk to incorporate and 1 minute more. When the eggs are mixed, combine baking powder with flour and sift in the eggs.

Mix to incorporate but no longer. Add butter and mix with a spatula (again, just to incorporate, no longer). Cover with cling film so that it sits on the surface of the batter and place in the fridge for at least 3 hours or until the morning or even for 24 hours.

Heat the oven to 180°C. Generously butter the madeleine tins. Take the batter out of the refrigerator and fill the forms 2/3 full. Bake on the middle rack of the oven for 8 to 10 minutes. Sometimes I do 8, sometimes I do 10, but I never overbake.