Jersey Milk and Honey Madeleines

Preheat the oven to 200°C (180°C fan/Gas Mark 6). Grease and flour a 12-hole madeleine pan.

In a medium bowl, whisk together the plain flour, Jersey Royal potato flour, and baking powder. Sift again to ensure it's aerated.

In a separate large bowl, whisk the eggs and caster sugar together until pale and thick, about 3-5 minutes.

Gradually whisk in the melted Jersey butter, ensuring it's fully incorporated.

Add the Jersey milk, Jersey honey, vanilla extract, and lemon zest to the egg mixture. Whisk to combine.

Gently fold the dry ingredients into the wet ingredients until just combined. Be careful not to overmix.

Spoon the batter into the prepared madeleine pan, filling each shell about two-thirds full.

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

Let the madeleines cool in the pan for a few minutes before transferring them to a wire rack to cool completely. Best served warm.