My mother-in-law Dure used to bring bags of Madeleines home from her restaurant when Rin was a baby. They’d have been cooked the day before – so could not be served to diners – but were still super delicious and perfect with a cup of tea. Those Madeleines had Leatherwood Honey in them. It made them taste extra-good and a lot like home (the honey was from Tasmania, where I grew up.) YUM.
Today, I’m going in to the ABC to chat to Clare and Josephine about craft and good health. It’s always important to have good snacks during such important conversations, so I whipped up some (gluten-free!) Madeleines for the occasion…
(You may/may not know that there’s a bit of a gluten-free journey going on in our house. A few peeps are avoiding gluten due to intolerances and also coeliac disease. This has meant some big changes, but I am up for the challenge.)
I made some big ones – and just popped a raspberry atop each one before I baked them. And also some tiny ones, sans raspberries! They are delicious and do not feel a bit like ‘missing out’ sans gluten. Phew.
You can use the same recipe and sub conventional flour, if you prefer (and are able to gluten the heck out of your life..!)
Here’s how to make them:
Makes at least 2 dozen – you need a Madeleine tin for this
1 1/2 cups gluten-free plain flour
1 cup of butter + extra for greasing pan (melt the butter, please!)
3/4 cup sugar
1/3 cup milk
a slosh of vanilla extract
zest of one lemon
1/2 tablespoon baking powder (gluten-free, please!)
Optional: Fresh or frozen raspberries
Using an electric mixer: Beat eggs and sugar until light and pale. Add milk, flour and baking powder. Beat together nicely. Add butter, zest and vanilla. Beat until light and airy.
Rest in fridge for at least half an hour.
Butter pan VERY well. (I like to butter mine and then pop in the freezer to ‘set’ the butter!) More is more with the greasing. (Some people also flour the pan, but I find it makes the little markings on the Madeleines less obvious, so I don’t do that!)
Fill little Madeleine indentations 2/3 full. (Pop in a raspberry NOW if you are doing that!)
Bake at 400F degrees (200C) for 10 minutes (or until golden and springy to touch.)
Allow to cool for a minute or so in the tin. Then bang tin firmly on table top to (hopefully) release your little cakes. Do it a few times, it does wonders for your nerves.
Gobble up or gift away!
Hope you have an ace day! If you are able to listen, we are on the radio at around 1.15 TODAY (Wednesday!)