Gluten-Free Madeleines GF
Recipe / Naomi Sherman
Madeleines would have to be one of the prettiest additions to the afternoon tea table. Light and fluffy with a delicate crisp shell, they can be served plain or dipped in chocolate. This gluten-free version is indistinguishable from the original recipe in both flavour and texture and is perfect for those with gluten intolerances.
Serves: 36
130g gluten-free plain flour
50g cacao powder
1 tsp baking powder
¾ tsp salt
¼ tsp instant coffee powder
185g butter, plus extra for greasing
4 eggs
215g caster sugar
1 tsp vanilla paste
1. Sift the dry ingredients together in a large bowl.
2. Melt the butter then set aside to let cool
3. Place the eggs, sugar and vanilla into the bowl of a stand mixer and beat on high for 5 mins until pale and creamy.
4. Fold the dry ingredients through the eggs and then drizzle the cold butter in and fold through.
5. Cover and chill for at least an hour, even overnight.
6. Preheat the oven to 200°C.
7. Thickly butter the madeleine moulds.
8. Fill the moulds ¾ full and bake for 5-7 mins.
9. Remove the cakes carefully by gently flipping them in the moulds, and place on cooling racks.
10. Repeat with clean, cold pans until all the mixture has been used.
11. Dip cooled madeleines in melted chocolate and decorate to your preference.
