Gluten Free Madeleines

Put the butter into a saucepan and melt over a low heat, then leave to cool. Once cooled, add the milk and money and set aside.

In a large mixing bowl, whisk the eggs with the sugar until light and fluffy (with my electric hand whisk this takes a good 3-5 minutes) and then add the butter, milk and honey mix for a final quick whisk so its well combined.

Add your flour, baking powder and lemon zest to the bowl and fold it in until well combined.

Cover the bowl with cling film or a tea towel and put in your fridge for 3 hours. This is a very important step – don’t skip it – it makes the mixture very doughy and is important for the final texture of the Madeleines.

When you are ready to bake the Madeleines, pre-heat the oven to 190.c, butter and flour your Madeleine shells and put a heaped spoon (teaspoon if you have a mini Madeleine tin or a tablespoon if you have an ordinary sized Madeleine tin) of batter into each Madeleine shell.

If you want to add any berries to the mixture this is also the point to pop a berry into the centre of the batter in each shell. I did a batch with blackberries and they were yummy so definitely worth experimenting with a few.

Bake for 5 minutes at 190.c, then turn the oven down to 160.c and bake for a further 5 minutes. Again this is an important step as the temperature change gives the Madeleines their trademark peaks!

Transfer the baked Madeleine’s to a wired rack to cool.

Repeat processes 5-8 until all your mixture is used up, washing and drying your Madeleine tin in between batches. This mixture should make 24 normal sized Madeleines or 48 (yes you heard me right – 48!) mini Madeleines so there will be plenty to go around.

On that final note, the Madeleines are best served warm from the oven, but will keep in an airtight container for a couple of days if you don’t gobble them all up in one go. They do become a little tacky to touch after the first day, but still taste delicious. Enjoy….