Black Butter Madeleines with Sea Salt

Preheat oven to 200°C (180°C fan/ Gas Mark 6). Grease a madeleine pan very well with melted Jersey butter and dust with flour, tapping out any excess.

Melt the Jersey butter in a saucepan over low heat or in the microwave. Set aside to cool slightly.

In a medium bowl, whisk together the flour, baking powder, and a pinch of salt.

In a separate bowl, whisk together the eggs and sugar until pale and slightly thickened, about 2-3 minutes.

Gradually whisk in the melted and cooled Jersey butter until combined. Be careful not to overmix.

Gently fold in the flour mixture until just combined. Do not overmix.

Stir in the Jersey Black Butter and lemon zest until evenly distributed.

Spoon the batter into the prepared madeleine pan, filling each mold about ¾ full.

Bake for 12-15 minutes, or until the edges are golden brown and the madeleines spring back when lightly touched.

Immediately remove the madeleines from the pan and transfer to a wire rack to cool slightly.

While still warm, sprinkle lightly with sea salt.

Serve warm or at room temperature. Best enjoyed fresh.