Earl grey madeleines

Instructions

1. Melt the spread in a small pan over a low heat. Remove from the heat and mix in the tea leaves. Cover and set aside for 15 minutes. Strain the melted spread through a sieve into a bowl, pressing gently with the back of a spoon to release all the liquid into the bowl.
2. Put the eggs, sugar and lemon zest in the bowl of a food processor and mix until smooth and combined. Sift the flour, baking powder and a pinch of salt into a bowl, then add to the egg mixture and pulse until just combined. Pour in most of the melted spread, leaving 1 tbsp for greasing, and mix again to combine. Pour the mixture into a bowl and cover with cling film so that it’s touching the surface of the batter. Transfer to the fridge to rest for at least 2 hours.
3. Use half the remaining melted spread to grease the moulds of a metal or silicone madeleine tray (the silicone trays are easier to turn out). Dust with half the remaining flour, shaking out any excess.
4. Preheat the oven to 200°C, fan 180°C, gas mark 6. Spoon batter into each mould, filling each by two-thirds. Chill the remaining batter until you’re ready to make the second batch.
5. Bake for 10 minutes until the madeleines are golden and spring back when gently pressed. Set aside for 1 minute, then turn out onto a cooling rack, tapping the pan sharply to loosen. Repeat to make a second batch, greasing the moulds with the remaining melted spread and dusting with the remaining flour. Dust with icing sugar and serve warm or at room temperature.