Cornmeal Madeleines
I love these cookies best served warm, but they’ll keep for about two days in an airtight container (becoming increasingly perfect to dip into hot coffee or tea). They’re also great toasted, with a dot of jam.
Servings: 18
Ingredients
- 1 ½ oz butter or leaf lard melted
- 4 oz whole milk
- 1 egg
- 1 ¾ oz sugar
- ¼ teaspoon salt
- 1 ½ teaspoon baking powder
- 1 tablespoon GF vanilla extract or the scrapings from half a vanilla bean pod
- 2 ½ oz yellow cornmeal preferably fine or medium grind
- 2 oz mochiko sifted together
- 1 oz tapioca starch sifted together
- optional: coarsely ground cornmeal for sprinkling
Instructions
- Preheat the oven to 350° F and lightly spray the madeleine mold (it helps the shells brown better with silicon) or mini-muffin tin. If using a cornbread pan, brush the molds with butter or oil and put it in the oven and wait until it’s piping hot before filling. This will give you a great crust and prevent sticking.
- Making the batter couldn’t be easier. Combine all of the ingredients in a bowl and whisk until no lumps remain. Let the batter stand for 10 minutes, or until it thickens, before filling each shell ¾ full (about two teaspoons).
- Bake for 8 to 10 minutes, or until the humps no longer seem to have molten centers.