buckwheat + maple syrup madeleines {gluten free}

buckwheat + maple syrup madeleines {gluten free}

The buckwheat makes these slight heartier / heavier than traditional madeleines but I think that works well with the maple and the spice. If you're so inclined, you can use cinnamon rather than ginger in these.

Ingredients

  • 90g (6 tablespoons) unsalted butter
  • 60g (1/2 cup) buckwheat flour
  • 35g (1/4 cup rice flour
  • 1 tablespoon corn flour / corn starch
  • 1 teaspoon ground ginger
  • 1 teaspoon baking powder
  • 1/2 teaspoon sea salt
  • 2 large eggs
  • 70g (1/3 cup plus a little extra for luck) demerara sugar
  • 1 tablespoon maple syrup
  • 1 teaspoon vanilla extract
  • 115g (1 cup) icing sugar
  • 3 - 4 teaspoons maple syrup
  • A splash of milk (optional)
  • Chopped hazelnuts, to decorate
Read the whole recipe on london bakes