These Chai Spiced Madeleines are the perfect Monday bake — light, buttery, and filled with the warmth of sweet chai spices. Best of all, they take just 5 minutes to prepare and 14 minutes to bake. Perfect for your well-earned cup of tea!
The mix of spices is deliciously aromatic and the addition of the pepper 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 molds expect to halve the cooking time.
Here’s a Tip: It’s tempting to fill the Madeleine molds 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.
Why You’ll Love This Recipe
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Ready in under 20 minutes
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Buttery, tender texture with crisp edges
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Gluten-free and easy to make
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Aromatic chai spices with a subtle peppery warmth
The mix of cinnamon, cardamom, ginger, and cloves gives these madeleines a cozy, fragrant twist — and the pinch of black pepper brings a gentle heat that perfectly complements the sweetness.
What are Madeleines?
Madeleines are small, shell-shaped sponge cakes that originated in France — light, buttery, and just a little fancy. They’re baked in special scalloped moulds that give them their classic shape and soft, golden edges.
Think of them as the perfect cross between a biscuit and a mini cake: fluffy in the middle, crisp on the outside, and ideal with a cuppa. These Chai Madeleines take that classic French treat and give it a spiced, gluten-free twist — warm, cozy, and impossible to stop at one.
Ingredients
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60 g butter (browned for nutty flavour)
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100 g gluten-free flour
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100 g caster sugar
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½ tsp baking powder
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1 tsp vanilla extract
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¼ tsp ground cloves
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½ tsp ground cardamom
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½ tsp ground cinnamon
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½ tsp ground ginger
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¼ tsp ground black pepper
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30 ml milk
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1 egg
Instructions
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Preheat oven to 180°C (fan-forced).
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Brown the butter in a pan until nutty and fragrant. Set aside to cool slightly.
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Combine dry ingredients – flour, sugar, baking powder, and spices – and whisk to mix evenly.
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Whisk wet ingredients – egg, milk, and vanilla – in a separate bowl.
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Combine the wet and dry ingredients, then gently fold in the butter in two batches until just combined.
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Grease Madeleine moulds generously with butter and fill each ¾ full.
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Bake for 14 minutes, or until lightly golden and just set.
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Cool briefly, then turn out. Best eaten warm, but they keep well for a day or two in an airtight container.
Baking Tips
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Don’t overfill the moulds — ¾ full gives that classic seashell shape.
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Resting the batter isn’t necessary — bake straight away for soft, fluffy texture.
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No Madeleine tray? Use a rounded patty pan or muffin tin and adjust bake time.
Serving & Storing
Enjoy your chai madeleines fresh from the oven — they’re best warm, with a cup of tea.
Store leftovers in an airtight container for up to two days.
Chai Madeleines
Ingredients
- 60 grams butter
- 100 grams gluten free flour
- 100 grams caster sugar
- 1/2 tsp baking powder
- 1 tsp Vanilla Extract
- 1/4 tsp Cloves ground
- 1/2 tsp Cardamon ground
- 1/2 tsp Cinnamon ground
- 1/2 tsp Ginger ground
- 1/4 tsp black pepper ground
- 30 mls Milk
- 1 egg
Instructions
- 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. In an Air tight Container.
Love This Recipe?
If you loved these spiced madeleines, try
Lemon, Lime & Chia Seed Madeleines
bright, zesty, and full of sunshine!
Vanilla bean and Burnt Butter Madeleines
soft, buttery with a hint of nuttiness from the burnt butter.
Did you make this recipe?
Please let me know how it turned out for you! Leave a comment below or tag @thekrookedspoon on Instagram and hashtag #thekrookedspoon
