Nothing could be more suited to accompany a cup of tea more, than a pillowy light, sweet, buttery Madeleine. Small and delicate, light and spiced there could be nothing more perfect.

These Madeleines came from a place of whim and fancy. Spontaneous baking with no direction.I walked in tho the kitchen and when I walked out again I had some warm Madelines wrapped to deliver to my mum. The kids helped themselves to some (as they do) and by the time I got home there were only a few left, I promptly hid them to enjoy with a belated cuppa.

The combination of Burnt Butter and Vanilla Bean and the high sugar content gives these little gems a caramel flavour. They are richly flavoured without being rich or over powering. The crumb is outrageously light, so light most will question if these are really gluten free. One of my loves for Madeleines is, there is little time and effort for such a delicious reward. There are very few recipes that can be prepared with so few ingredients, with so little equipment or mixing that would turn out so perfectly.

Burnt Butter and Vanilla Bean Madeleines

60g Butter

100g Gluten Free Plain Flour

100g Caster Sugar

1/2 tsp Baking Powder

1 Egg

50ml Milk

1 Vanilla Bean Scraped

Oven preheated to 180C (fan forced). Butter a Madeleine pan.

Place the butter in a pan over medium low heat and heat until frothy and the colour of nut brown with a hazelnut aroma. Allow to cool slightly.

In a bowl combine the Flour, sugar and baking powder and whisk to combine fully.

In a separate bowl, whisk egg, milk and vanilla bean seeds.

Add the egg mix to the dry mix and whisk until just combined.

Add the Burnt butter and whisk until it has just incorporated.

Spoon batter into a madeleine pan, and bake in oven for 15 minutes.

Once cooked, remove from oven and allow to cool slightly before removing.

My Notes::

Madeleine pans are special pans shaped like a shell. They can be purchased from specialty food stores, department stores or online. If you don’t have one a round bottom patty pan will work just fine.

Don’t be tempted to fill the Madeleine more than 3/4 full. This will insure that you will get the classic shape.

There is something romantic and heart filling about spontaneous baking. No plans, no direction, working with what you have. What have you been baking that has filled your heart with satisfaction and calories?