Melt the 50g butter or butter alternative and set aside to cool a little
Whisk together the eggs and sugar in a bowl until frothy and light.
Add your cooled butter and whisk again until thoroughly incorporated
Add the flour and lavender powder and lightly fold in with the whisk
Leave the mixture for 1.5hrs at room temperature with a tea towel to cover ... be patient!
Brush the Madeleine tin liberally with the cooled melted lavender infused ‘butter’ dust tray with flour and tap off excess.
If after 1.5hrs your Madeleine batter has thickened to more than a dropping consistency, then add a splash of water or dairy free milk to loosen [see notes]
Fill the Madeleine tin to the top of each mould.
Set your oven to 180°C | 160°C fan | 350°F | Gas 4
Bake for 10mins and enjoy the wonderful smells that omit from your oven!
Remove from oven once Madeleines are peaked like little mountains and gently tap out of tin onto a cooling rack.
Enjoy still warm or cooled.