Have you ever had a Madeline Cookie? They’re soft, melt-in-your-mouth treats, and I’ve always loved them. Actually, I’ve missed them, since being diagnosed Celiac. Ah, until now!!
They are a shell-shaped cookie which is the result of baking in the same shape cookie pan. Just ask for a Madeline Pan. Mine has a dark, non-stick finish and wasn’t very expensive. They are carreid in stores like “Bed, Bath & Beyond” here in the USA. The pan really is a must for this cookie. So, let’s get going:
Here’s a Semi-Homemade Recipe for Gluten-Free Madelines, that may just become a staple in that recipe arsenal of yours. I saw this on the Food Network with regular flour, and decided to try it with G-Free. I used a Gluten-Free Yellow Cake Mix, King Arthur’s is my fave, and if you follow my ingredient list, rather than use theirs, you’ll come up with the same yummy result! If you really want to be festive,. try dipping half of each cookie in melted chocolate when they’re cooled. Wow! Why didn’t I think of that earlier!
Preheat oven to 325 degrees. Grease the grooves of the pan for each Madeline, then dust lightly with the G-Free All-purpose flour.
Add the cake mix, butter ( or substitute), honey, water and zest. Beat on low for 1/2 minute, then increase to medium speed for a couple of minutes. Don’t rush this.
Place into your Madeline cookie pan and fill until just a fraction higher than the outline of the shell shape of the pan. The batter will be a bit sticky, and will mound in the groove of the pan. Don’t worry, it doesn’t have to be smooth as you fill.
Bake at 325 degrees for about 15 minutes. They must be golden when you’re all done.
Cool before serving, and store in an air-tight container. I wrapped mine in waxed paper and then placed in the container.
