Quails’ Gate Chardonnay & Wildflower Honey Madeleines

An Authentic Holiday Pairing From Old Vines Restaurant’s Executive Chef Roger Sleiman

Ingredients

125g Flour
1tsp Baking Powder
4 Eggs
120g Wildflower Honey
Zest of 1 Orange or Lemon
125g Butter (melted)

Instructions

1. Preheat your oven to 450ºF
2. While the flour & baking powder together
3. Whip the eggs & honey to a thick consistency
4. Add the citrus zest
5. Gently fold in the flour in batches, add the melted butter with the last batch of flour
6. Chill mix for fifteen minutes to allow the butter to firm up
7. Butter and flour your cookie mold
8. Fill the molds 2/3 full
9. Place in the oven and bake at 450ºF for 5-8 minutes
10. Enjoy with a poured glass of your favourite Quails’ Gate Chardonnay