- unsalted butter - 5 items. spoons
- leaf tea Earl Gray - 2 Art. spoons
- flour - 3/4 Cups
- baking powder - 1/2 teaspoons
- salt - 1 pinch
- sugar - 1/3 cup
- lemon, peel - 1/2 Pieces
- large eggs, room temperature - 2 pieces
- honey - 2 items. spoons
- extract of vanilla - 2 teaspoons
1. Melt the butter in a small saucepan over low heat or in a microwave. Stir with the tea and let it brew for 15 minutes. Spread a small sieve with a double layer of wet gauze, strain the butter into a small bowl. Throw out the tea leaves. Stir in a large bowl of flour, baking powder and salt. Pour sugar and lemon zest into a bowl, stir. Mixer in a large bowl to beat eggs and lemon zest with sugar together, 2 to 3 minutes. Add honey and vanilla extract, whisk for 1 minute. Add the flour mixture and whip. Cover the dough with a plastic wrap and put in the refrigerator for at least 3 hours or up to 2 days. For convenience, you can put the dough in a mold, cover it and put it in the fridge, and then bake the templates right out of the fridge. Preheat the oven to 200 degrees with the counter in the center. Lubricate the oil for Madlenes with 12 compartments, sprinkle with flour and shake off excess. Put the mold on a baking tray. Put the dough in the mold. 3. Bake for 12-14 minutes until the tones are golden. Remove the moldies from the mold, allow to cool slightly and serve warm or at room temperature.
Servings: 6