Madeleines or Earl Grey Biscuits

Hello.

Today I would like to talk with you. You, who are in the street, at home, on the bus, in the park, having a coffee, in a break, in the loo, waiting for someone, snuggling in your bed before falling asleep. With you, who are in the UK, in Spain, in America, in Australia, in Japan, in France. With you, who every Friday wait for our recipe, who receive our emails, who have just found us by accident, who only look at the pictures. To all of you who are there, looking through this peep-hole that is the Internet, enjoying with my recipes, laughing at my crazy stories, being a silent part of my life.

Today, I would like to talk too with those of you that find this blog quite boring, who think that the recipes are so-so, that the pictures are just ish.

I know that you're there. That you have noticed the new super cool design we have. That the spoon with jam at the end of the blog which is absolutely amazing and I quite love and I could look at the whole day. But... let´s be honest: it´s starting to feel quite lonely around here without your comments, your criticisms, your reviews, your opinions.

Today I would like to invite all you to a cup of tea. Because I think that´s the right thing to do. Because I want to meet you, to learn your names, to know what you think. About the recipes. About this blog. About life.

So please, have a seat. And while I put the kettle on, tell me about you. Just here, where says "enter you comment". Help yourself with the biscuits, they are delicious and I've baked them specially for you.

WHAT DO YOU NEED

150gr Unsalted Butter

2 Earl Grey Teabags

100gr Self Raising Flour

30gr Sugar

1tbsp Grated Lemon Zest

2 Free Range Eggs

2tbsp Honey

A pinch of salt

WHAT DO YOU DO

Melt the butter, open the teabags and stir the leaves in. Mix and leave 15 mins for the tea to steep.

In a big bowl mix the eggs, sugar, honey and lemon zest until pale and smooth. Tip: make sure you only remove the bright yellow zest as the white pith is quite bitter. 

Sift the flour and salt together and mix softly with a spatula. Cover with cling film and put in the fridge for 3 hours.

Preheat the oven to 180C.

Put the dough in a pipping bag, in a Madeleine's mould like this or make small oval shapes with your hand.

Bake for around 14 minutes, sprinkle some sugar and place on a rack to cool.

Serve with a warm cuppa.