The delicious French tea cake with the delicious flavor of gingerbread. Gluten free and made with natural sugars so you can enjoy a few extra!
- 1/4 cup butter, melted and lightly browned
- 2 tablespoons molasses
- 3/4 cup all-purpose flour or gluten-free flour blend
- 1/2 teaspoon baking powder
- 1/2 teaspoon ground ginger
- 1/2 teaspoon ground cinnamon
- scant 1/4 teaspoon ground allspice
- pinch of salt
- 2 eggs, room temperature
- 1/2 cup granulated sugar or coconut sugar
- 1 tablespoon butter, shortening, or coconut oil, to grease pan
- 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 sugar with an electric mixer on high until thick and creamy, about 3-4 minutes. Beat in cooled butter/molasses mixture, then stir in flour mixture.
- Cover the mixing bowl and chill the batter thoroughly in the fridge for 1–2 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 3/4 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 10–12 minutes or until the edges are lightly browned and center is puffed. Let cool slightly in the pan, then invert onto a rack to cool completely. 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.
- Prep Time: 10 mins
- Cook Time: 15 mins
- Category: Dessert