These are so quick and easy - all you need is a madeleine tray and a lemon outside of storecupboard staples, so great to rustle up at last minute and also quite tasty for mornings. I have adapted this recipe and reduced sugar so they aren't overly sweet - the lemon and raisins give flavour...
...I have even put these into bake while in the morning shower, and taken them into work where they've gone down well, and no-one could tell they were wheat free!
Lemon and Raisin Madeleines
4oz (125g) soft magarine (for dairy free use PURE)
1.5 oz of (caster) or demerara sugar
5oz of plain gluten free flour (DOVES) sieved with 1 teaspoon of g/f baking powder
juice of 1 lemon
handful of raisins, or cherries, or almonds (optional)
1. Preheat oven to 160C/325F/Gas 3, and very lightly grease a madeleine tin.
2. Put margarine, sugar, flour, baking powder and eggs in one bowl and beat together until the mix goes light coloured and creamy in texture. Add the lemon juice and mix through lightly. Fold in the raisins or fruit.
3. Using a desert spoon, drop mix into tin - remember the mixture will expand during cooking (I don't mind colouring outside the lines) - and bake 160C/325F/Gas 3 for approx 20-25 mins, or until golden + cooked. (time may be shortened in fan asst ovens).
(This recipe was adapted to gluten/dairy free from the 'One bowl sponge cake' recipe by Evelyn Rose, P417, The New Complete International Jewish Cookbook - and will also work with normal wheat flour + dairy.)