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Melt together the butter and honey, then leave to cool.
In another bowl, mix together the sifted flour, icing sugar and baking powder.
When the honey mixture is cool, stir this into the flour mixture using a dough whisk.
Add the eggs, one at a time, followed by the extract , mixing only until evenly mixed.
Allow the mixture to rest for a short time while your oven heats to 180°C/160°C fan.
Grease the Madeleine tray with release spray or a little melted butter.
Next, divide the mixture between the shells.
Bake for around 10 minutes, until the cakes are golden.
Remove from the oven and allow to cool in the tray and then turn out onto a cooling rack.
When completely cool, dust with icing sugar through a sieve.