These tasty little treats are the perfect Monday Bake and eat… They literally take 5minutes to prepare and take 14minutes to cook. The result is a light warm buttery mouthful to match that well earned cup of tea. The addition of the pepper to the spices adds a wonderful heat that complements the sweet spice mix.

Madeleines are classically baked in special madeleine trays (which can be purchased from any good department store or baking supplier) mine is a silicone tray which makes turning out almost fool proof. If you don’t have a Madeleine tray you can always use a rounded bottom patty pan or even a muffin tin (you may just have to trial for cooking time). Oh I should also note that the Madeleine trays do come in different sizes so if you get the petite moulds expect to halve the cooking time.

It’s tempting to fill the Madeleine moulds right to the top, but trust me 3/4 full is plenty to get that perfect seashell shape. Purists of the Madeleine leave their batter to rest and cool for anywhere from an hour to 6 hours, I have found it to be an unnecessary step and I bake mine as soon as the batter has come together.

Chai Madeleine recipe

60gm butter

100gm gluten free flour

100gm caster sugar

1/2 tsp baking powder

1 tsp vanilla extract

1/4 tsp ground cloves

1/2 tsp ground cardamon

1/2 tsp ground cinnamon

1/2 tsp ground ginger

1/4 tsp ground black pepper

30ml milk

1 egg

Preheat oven to 180C (fan forced)

Melt butter in a pan over medium heat until the aroma changes and the butter is frothy and nut brown. Remove butter from heat and leave to cool slightly.

Meanwhile, combine the flour, caster sugar and baking powder and all the spices in a bowl and give a quick whisk to thoroughly combine.

In a separate bowl combine egg, milk and vanilla and whisk until fully combined.

Add the egg mix to the dry mix and whisk until fully incorporated. Add the butter in 2 batches folding gently with the whisk until only just combined.

Brush the moulds with a generous amount of butter and fill 3/4 full with the batter.

Bake for 14 minutes or until browned slightly and just cooked to the touch. Turn out after a minute or 2.

The madeleines are perfect hot from the oven, but they are also delicious the next day (if they last that long), just keep them as you would biscuits. The batter should make about 18.