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Traditionally, madeleines are enjoyed warm from the oven. These not-so traditional, gluten free madeleines are equally delicious warm or cool.

They keep well for a day or two. Soak and cook your own cannellini (lima) beans if you have the forethought – you’ll need 240 g cooked beans.

If you only have one madeleine tray, don’t worry, the mixture will hold between cooking batches.

Recipe extract from Incredible Bakes by Caroline Griffiths, published by Smith Street Books, RRP $39.99.

Photography 2016 © Chis Middleton

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