Strawberry madeleines with lemon drizzle

Method

1. Heat the oven to 170°C fan/gas 5. Beat the eggs and sugar in a large mixing bowl for 5 minutes or until thick and moussey. Mix in the lemon zest.
2. Sift the flour, cornflour and baking powder into a separate mixing bowl. Using a large metal spoon, gently fold into the egg mixture, then fold in 100g of the melted butter. Rest the batter for 15 minutes in the fridge.
3. Brush the madeleine trays with the 20g melted butter, then set aside for a minute until the butter sets a little. Sprinkle each mould with a little flour, shake to coat, then remove any excess.
4. Pipe or spoon roughly 2 tbsp madeleine batter into each mould. Bake for 10-12 minutes until puffed up, slightly peaked in the centre and golden (you may need to do this in batches).
5. Cool in the tin(s) for 1 minute. Mix together the lemon drizzle ingredients until the sugar dissolves, then transfer the madeleines to a wire rack set over a tray and spoon over the drizzle while still warm. Leave to cool.
6. For the strawberry drizzle, whizz the berries with the icing sugar in a processor/blender. Spoon over the madeleines, then sprinkle with crushed/chopped freeze-dried/fresh berries if you like.