Lemon & Thyme Madeleines With Lemon Glaze

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Great British Chefs
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130 g Unsalted Butter (preferably French)

3 Large Eggs

1 Large Egg Yolk

120 g Golden Caster Sugar

Pinch of Salt

175 g Plain Flour, plus extra for dusting

1 tsp Baking Powder

Zest of 1 Unwaxed Lemon

1 tbsp Fresh Thyme Leaves

150 g Icing Sugar

1 tbsp Fresh Lemon Juice

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