In a large mixing bowl, whisk together 2 eggs, 7 tbsp of castor sugar, ½ tbsp of honey (if using), and ½ tsp of rose water for about 3-4 minutes until pale and fluffy.

Sift 13 tbsp of cake flour and 1 tsp of baking powder into the egg mixture. Whisk gently until just combined.

Melt 7 tbsp of unsalted butter, then pour it into the batter and fold until smooth.

Cover and chill the batter for at least 1 hour, or overnight.

Preheat the oven to 400°F (200°C) and grease the madeleine pan.

Carefully fill each madeleine mold about 80-90% full with the batter.

Bake for 10-12 minutes at 350°F (180°C) until golden brown.

Remove the madeleines and cool for 2 minutes before transferring to a wire rack.

Sift ½ cup of confectioners' sugar and mix in rose water and water to achieve glaze consistency.

Brush the cooled madeleines with the glaze and sprinkle with dried rose petals.