Gluten-Free Madeleines

Ingredients

• 130g gluten-free plain flour
• 50g cacao powder
• 1 tsp baking powder
• ¾ tsp salt
• ½ tsp instant coffee powder
• 185g butter, plus extra for greasing
• 4 eggs
• 215g caster sugar
• 1 tsp vanilla paste

Method

• Sift the dry ingredients together in a large bowl.
• Melt the butter then set aside to let cool.
• Place the eggs, sugar and vanilla into the bowl of a stand mixer and beat on high for 5 mins until pale and creamy.
• Fold the dry ingredients through the eggs and then drizzle the cold butter in and fold through.
• Cover and chill for at least an hour, even overnight.
• Preheat the oven to 200°C.
• Thickly butter the madeleine moulds.
• Fill the moulds ¾ full and bake for 5-7 mins.
• Remove the cakes carefully by gently flipping them in the moulds, and place on cooling racks.
• Repeat with clean, cold pans until all the mixture has been used.
• Dip cooled madeleines in melted chocolate and decorate to your preference.