I love the Christmas holiday season. Spending time with friends and family, watching classic Christmas movies, decorating the Christmas tree are some of my favorite things to do this time of year. I’m also a big baker and it gives me the perfect excuse to bake! There were so many recipes I wanted to try this month, gingerbread being one of them. I wanted to make something with a gingerbread flavor that was not your typical loaf cake or cut-out cookie.
I came across my long lost madeleine pan and I knew I had to make some for the holidays. Madeleines are one of my favorite treats to enjoy with a cup of tea. I usually make them with a hint of lemon. This time of year, I thought I’d try combining this tea cake with the flavor of gingerbread. I was so happy with the result!
I love madeleines because they’re the perfect cross between a cake and a cookie, my two favorite sweet treats! They also make such a pretty presentation at any holiday gathering. Did I mention these are gluten free and made with natural sweeteners?
That is, they’re made with natural sweeteners if you don’t sprinkle them with powdered sugar! I typically don’t use powdered sugar on the ones I make for my family, but many people do add it for presentation purposes. Feel free to add some or leave it off, it’s totally optional. Hopefully these bring you some holiday cheer! Enjoy, friends!
- ¼ cup butter, melted and lightly browned
- 2 tablespoons molasses
- ¼ cup brown rice flour*
- 2 tablespoons potato starch*
- 2 tablespoons tapioca starch*
- ½ teaspoon baking powder
- ½ teaspoon ground ginger
- ½ teaspoon ground cinnamon
- scant ¼ teaspoon ground allspice
- pinch of salt
- 2 eggs, room temperature
- ½ cup coconut sugar
- 1 tablespoon softened butter, to grease pan
- *(can use ¾ cup total of gf or regular all purpose flour instead of the blend above)
- Melt butter in a small saucepan until lightly browned. Remove from heat and stir in the molasses. Let cool.
- Combine the flours, baking powder, spices, and salt in a medium bowl. Set aside.
- Meanwhile, blend together the eggs and coconut sugar with an electric mixer on high until thick and creamy, about 5 or 6 minutes (see picture above.) Fold in the flour mixture and then add the cooled butter/molasses mixture.
- Cover the mixing bowl and chill the batter thoroughly in the fridge for AT LEAST a few hours to overnight. The batter should be thoroughly chilled before baking for best results. When ready to bake, preheat the oven to 375 F. Brush the madeleine pan with softened butter and scoop heaping tablespoons of batter into each cup. Don't overfill, each cup should be about ¾ full. No need to spread the dough, it'll do that in the oven. Place on the middle rack in the oven and bake for about 12 minutes or until the edges are lightly browned and center is puffed. Let cool and invert onto a rack. You can sprinkle them with powdered sugar, if you'd like. They're also best when eaten fresh. Store leftover madeleines in an airtight container for 2-3 days. Makes 12-14 cookies.