Buttery greetings from the Halo Baking Emporium and Chocolaterie in Moseley, Birmingham UK! Actually, I’m not sure buttery greetings would be a good thing, very slippery. You may have guessed that today’s recipe involves butter. If you haven’t, go back to the start and try again. Specifically the recipe today is for deliciously moreish mini Madeleines; that classic French bake.
Madeleines are actually surprisingly easy to make, and taste just as good gluten free. I like making mini ones as they are a perfect mouthful, and as with the Bucks Fizz Doughnuts, that can often be a dangerous thing!
It seems like a bit of a faff to follow all the steps below rather than just plonking stuff in a bowl and beating it up as you would with a cake batter, but it’s really worth it to get the right airy texture and buttery taste.
I use a silicone baking mat as I’ve found this gives perfect results, but you can use a proper metal madeleine pan, just remember to grease it!
Gluten Free Mini Madeleines Recipe
- 2 tablespoons caster sugar
- 2 tablespoons icing sugar
- 2 eggs
- 1 tsp vanilla extract
- ¼ cup gluten free self-raising flour
- ¼ cup gluten free plain flour (I use Dove’s Farm Organics for both)
- 75g melted butter (not too hot, just melted)
- 1 tablespoon hot water
- Extra icing sugar for dusting
- Preheat oven to 160C if fan assisted, 180C if not.
- If using a metal pan, grease with a little butter – not too much, you don’t want to fry them!
- Melt the butter over a very low heat until just liquid. Add the tablespoon of hot water.
- Combine the eggs, caster sugar, icing sugar, and vanilla extract in a bowl, and beat with an electric mixer until thick and creamy.
- Combine the flours and sift them twice. Gluten free flour is actually an advantage here as it’s less prone to lumps, but best to be safe.
- Sift the flour over the beaten egg and sugar mixture, then pour the butter and water down the side of the bowl.
- Fold the ingredients together, ensuring there are no flour lumps.
- Using a teaspoon drop the batter into the pan, about ¾ s full in each hole.
- Bake in the oven for about eight to ten minutes, until slightly golden on top. Remove from the oven and immediately turn out onto a wire rack that has been covered with baking paper.
- When totally cool, sift icing sugar over the top to serve.
A truly delicious treat, perfect at breakfast!
Licking butter off my fingers, Halo from the Halo Baking Emporium and Chocolaterie in Moseley, Birmingham UK.