Sweet chai Madeleines

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.

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5 thoughts on “Sweet chai Madeleines

  1. Hi there! Just letting you know I whipped up a batch of these and they were an absolute hit! I followed the recipe pretty much exactly, but I altered the cooking time, etc to suit my oven. I didn’t quite get 18, but I suspect this is because I might have over-filled my moulds a little. And they were delicious! I’ve even been asked to make them again! :) I was hoping to do a post about them on my blog in a couple of days because they were so good. Would it be all right if I re-blogged your post on my blog, and spoke a little about cooking them? :)

  2. Reblogged this on I Need a Feed! and commented:
    This new oven has just been fantastic. It cooks muffins beautifully, it cooks biscuits biscuits beautifully, and it cooks madeleines beautifully too! Madeleines are a neat little treat; beautiful little shell-shaped sponge cakes that can come in all sorts of flavours from sweet to savoury. I had them on the brain when deciding what to cook after the flourless chocolate cake, as I have two old madeleine tins that were begging to be used. And in trawling through foodgawker I stumbled across a link to a recipe made by a fellow wordpress blogger for gluten-free, sweet chai madeleines! Needless to say I was eager to give the recipe a go, and I have no regrets. After ten minutes of baking I had fresh hot madeleines and a kitchen that smelt like it was filled with brewing chai tea. Yum! But rather than re-writing the recipe here, I’ve decided to reblog the original post instead. The Krooked Spoon has some amazing gluten-free recipes, including these madeleines, and they’re all very worth checking out!

  3. I have a madeleine tin and it hasn’t been used in a while. Plain ones don’t provide enough incentive, but I think this is the recipe I was waiting for. The mixture of spices is perfect.

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