FullSizeRender 66I just tested the recipe for these mini madeleines today and they are delicious! It totally works and there is absolutely no difference with the gluten version except for flour substitution! And they literally take 15 minutes to make and bake!

FullSizeRender 70The only thing with madeleines is if you keep them for too long they will go really dry and not very pleasurable to eat, so it’s best to eat them as soon as they’re out of the oven!  Good thing they’re so quick to make!

I made mini ones because the bigger mould was 50 quid… go figure… but, of course, the larger vestion works too.

FullSizeRender 6990g butter, melted

90g Dove’s Farm Gluten Free Plain White Flour

2-3g baking powder

1/4 tsp xanthan gum

75g caster sugar

10g demerera sugar

15g honey

1 lemon, zest

100g egg

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Preheat the oven to 180°C

Start by melting the butter and cooking it until it becomes nutty brown. Transfer to a bowl so it stops cooking.

Sieve your dry ingredients and mix the flour, baking powder and xanthan gum with the sugars.

Whisk in the honey and lemon zest with a little of the melted butter, still slightly warm.

Whisk in the rest of the melted butter, then whisk in the eggs until smooth.

Cling film your bowl and leave the mix in the fridge 15-20 minutes.

Meanwhile, brush your madeleine mould with butter and dust with flour.

Take the mixture out of the fridge and knock it back. Place it in a piping bag and pipe it in the moulds. The easiest way to do this is by filling up just one half of each little mould – the mix relax down into the whole mould after a few seconds.

Place in the oven and bake for around 10 minutes – tuck in as soon as they’re out!

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