Chai Madeleines
A French classic made gluten-free! These Vanilla Bean & Burnt Butter Madeleines are buttery, nutty, and beautifully fragrant
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.