Lemony Madeleines

If you’ve ever had young kids, you’ll know feeding them can be a minefield. They like something, so you buy it again, now they don’t like it; school shared lunches are announced at about 8.10am on the morning of the event; whatever you suggest for dinner, your reward is a scrunched-up face of disapproval.

Kate Berry’s book Family, Food & Feelings is a great book full of parenting moments and how to negotiate them, along with loads of great recipes that are simple to make and really tasty.

Although my own kids are a few years on from this now (although we still get the scrunched-up face of disapproval on occasion!), this book rang many bells for me; I wish it had been around when mine were a bit younger! From nailing kids’ parties and holiday ideas, to ideas for after-school snacks they can learn to make themselves and delicious comfort food ideas, there’s some great, practical advice that every parent will appreciate in here. Definitely a Christmas gift for any kid-wranglers!

Lemony Madeleines

I always think madeleines lift the calibre of my fairly crappy tea options when friends come over. And when I pop them in the kids’ school lunchboxes, I feel pretty bloody fancy. But, in reality, they’re just a simple little cake baked in a pretty tray you can pick up in an oppy on a country drive.

Makes 12 madeleines. Ready in 20 mins (excluding 1 hr resting time)


  • 150 g unsalted butter
  • 3 free-range eggs
  • 150 g caster sugar
  • 150 g (1 cup) plain flour
  • 1 teaspoon baking powder
  • 1 tablespoon runny honey
  • 1½ teaspoons finely grated
  • lemon zest


Melt the butter in a small saucepan, then set aside to cool. Place the eggs and sugar in the bowl of an electric mixer fitted with the whisk attachment and whisk until thick and pale. Add the flour, baking powder, honey, lemon zest and melted butter and mix until the batter is smooth, thick and well combined. Pop the batter in the fridge to rest for 1 hour.

Preheat the oven to 210°C (fan forced). Generously grease the madeleine tray with butter and flour, then place a heaped teaspoon of batter in each mould. Place the tray in the oven and bake for 7–10 minutes or until the madeleines have risen and are lightly golden on top.

Remove from the oven and allow the cakes to cool for a few minutes before carefully removing them from the moulds. Cool completely on a wire rack (or even better, eat them warm) but don’t muck about with these guys; they’re best eaten on the day of baking.

Recipe extracted with permission from Family, Food & Feelings by Kate Berry, Macmillan, RRP $39.99.