If using a madelaine pan lightly coat the pan with butter or cooking spray. If you don’t have a madelaine pan you can use a cupcake tin or pour the batter into a sheet pan and cut into squares. Lightly coat any pan you are using with butter or spray.
Melt the 1/2 cup of butter and set aside
In a large bowl, whisk together the flour, baking powder and salt.
In a separate bowl crush together the sugar and lavender. Add the vanilla, eggs and melted butter
Add the liquid ingredients to the dry ingredients and gently mix until incorporated
Add about 2 TBS batter into each madeleine cup – about 3/4 full, but no more
Bake in the preheated oven until golden brown around the edges, about 15 minutes
Cool for 10 minutes and remove from pan
Cool completely while making the glaze
To make the glaze, add powdered sugar to a small bowl and mix with water until you get the consistency you want.
Dip cooled madeleines in glaze and sprinkle with lavender. Let set for 30 minutes before serving