|Caster sugar||2 Ounce (1/4 Cup, 60 Gram)|
|Orange flower water||1 Teaspoon|
|Flour||2 Ounce, sifted (1/2 Cup, 60 Gram)|
|Butter||2 Ounce, melted and cooled (60 Gram)|
1. Place eggs and sugar in a heatproof bowl set over a saucepan of simmering water and beat until a ribbon trail forms when beater is lifted from mixture. Remove bowl from heat, beat in orange flower water (if using) and continue beating for 2 minutes longer.
2. Sift flour over egg mixture and fold in. Fold butter into batter and divide mixture between 12 greased and floured madeleine tins.
3. Bake at 200°C/400°F/Gas 6 for 10-12 minutes or until madeleines are cooked and golden. Stand in tins for 1 minute before turning onto a wire rack to cool.