Jersey Lavender Honey Madeleines

Preheat oven to 200°C (400°F). Grease and flour a madeleine pan.

In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.

In a separate bowl, whisk together the eggs, sugar, and lemon zest until pale and slightly thickened.

Gradually whisk in the melted and cooled butter until combined. Then whisk in the Jersey lavender honey and Jersey milk.

Gently fold in the mashed Jersey Royal potato until just combined. Be careful not to overmix.

Gradually add the dry ingredients to the wet ingredients, folding until just combined. Do not overmix.

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

Bake for 10-12 minutes, or until the edges are golden brown and a toothpick inserted into the center comes out clean. The madeleines should have a noticeable 'hump'.

Let the madeleines cool in the pan for a few minutes before gently removing them and transferring them to a wire rack to cool completely. Dust with powdered sugar, if desired.