150g butter, plus a tiny bit extra to grease tins
2 tbsp skim milk powder
100g caster sugar
50g malted milk powder
80g plain flour, plus a tiny bit extra to flour tins
80g unsalted macadamia nuts, blitzed in a food processor until a fine crumb
Sea salt flakes
Melted white chocolate and Golden Gaytime crumbs, to decorate (optional)
Melt 150g butter in a heavy-based saucepan over medium heat. Watch very carefully, as soon as you see the butter becoming a medium golden colour, add skim milk powder, stir into the butter and cook for a further 1-2 mins or until the liquid becomes a deep golden colour. Remove from the heat immediately and pour the butter and milk solids (they will look like breadcrumbs - this is OK!) into a bowl to cool completely.
Combine eggs, caster sugar and malt powder in a large bowl and use an electric mixer to beat on high until pale and thick. Fold through flour, a generous pinch of salt and macadamia meal then pour in cooled butter and solids and mix until just combined. Cover and place into a freezer for 30 mins to thicken the mixture.
Preheat oven to 180ºC (160ºC fan). Brush melted butter into 12 madeleine tin holes. Sprinkle with flour then turn over a sink and tap gently to remove any excess flour.
Divide mixture between tins (the filling should come about 3/4 of the way up the tin) and bake for 12-15 mins until golden and springy in the centre. Immediately turn out madeleines onto a cooling rack and once cool enough to handle, dip into melted white chocolate and sprinkle with Golden Gaytime crumb to serve. Best enjoyed on the day of baking while fresh!