For the Madeleines: Preheat the oven to 350 degrees F. Grease a 12-hole madeleine tin with cooking spray or softened butter.

In a large mixing bowl, add the flour, baking powder, eggs, butter, honey and vanilla. Using an electric mixer, with the whisk attachment, whisk until just combined and the batter is smooth.

Spoon the batter among the prepared madeleine tins, filling them no more than 3/4 the way full.

Bake for 8-10 minutes until golden on top. Remove from the oven and let cool 5 minutes. Gently remove the madeleines from the baking pan.

Drizzle with lavender honey. Serve.

For the Lavender Honey: Add the honey and lavender to a small saucepan and bring to a gentle boil.

Reduce the heat and simmer 1 minute.

Remove from the heat and serve or let cool completely and store in a glass jar for up to 1 month.