INGREDIENTS

3 eggs
120g sugar
120g self raising flour
65g melted & cooled butter
1 tablespoon orange/ lemon zest/ vanilla essence

METHOD

Beat sugar & eggs till well combined
Mix in flour and zest/ vanilla
Stir in butter
Allow batter to rest in fridge for up to 24hrs
Bake in greased madeleine tin @ 200c for 10 minutes

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