Print

Lemon Madeleines


  • Prep Time: 10 mins
  • Cook Time: 13 mins
  • Total Time: 23 mins
  • Yield: 30 1x

Description

Recipe modified and adapted from Aran Goyoaga.


Scale

Ingredients

  • 80 grs (3 oz) of unsalted butter
  • 1 cup of brown or blond sugar
  • Zest of 2 large lemons (grating only of the yellow skin)
  • 1/2 cup of olive oil or sunflower oil
  • 3 eggs
  • 3/4 cup of rice flour
  • 1/3 cup of almond flour
  • 1/4 cup of tapioca flour
  • 1 tablespoon of powdered flaxseed
  • 1 teaspoon of baking powder
  • a pinch of salt
  • 1/4 cup of almond milk, can also use cow’s milk

Instructions

  1. Melt the butter and let it cool down.
  2. In a bowl, mix the sugar and lemon zest, then add the oil. Mix everything well and then add the eggs. Beat the mix for about 3 minutes.
  3. Then in another bowl, mix the dry ingredients: rice flour, almond flour, tapioca, flaxseed, baking powder and a pinch of salt.
  4. Incorporate the dry ingredients into the egg mixture.
  5. Then add the milk, oil, and melted butter. Beat for a minute.
  6. Cover the bowl with plastic wrap, and take it to the refrigerator for 2 hours.
  7. Preheat theoven to 400°F (200°C).
  8. Butter the mold for the cookies. Then pour some dough (from the mixture) into each mold space. Do not fill up much.
  9. Bake for 8 minutes, and then lower the oven temperature to 350°F (180°C) and bake for 5 more minutes.
  10. Let the cookies cool down in the same mold for a few minutes, and then move them to a plate.