125g gluten free plain flour, plus extra for dusting
5g gluten free baking powder
110g clarified lactose free butter, plus extra for greasing
2 tsp maple syrup
Serves - 4
In a large mixing bowl, whisk together the eggs, egg yolk, sugar, matcha and 1/2 tsp sea salt until foamy.
While whisking, gradually sift in the our and gluten free baking powder, making sure there are no lumps.
Warm the clarified lactose free butter and maple syrup in a pan over a low heat for 1-2 mins and gently pour into the madeleine mix, stirring constantly.
Cover the mixture with cling film and chill in the fridge for a few hrs or overnight.
Heat oven to 220C/200C fan/gas 7. Grease the madeleine tins (you don’t need to do this if the moulds are silicone). Transfer the mixture to a piping bag.
Half fill each hole in the mould. Bake in the oven for 3 mins, then reduce the temperature to 180C/160C fan/gas 4 and cook for a further 4-5 mins until the madeleines are golden brown and puffed. Remove from the tins immediately and devour.