I love these delicious little treats. They are so light and fluffy and this particular version reminds me of spring, which I am desperately craving right now! Dipped in a fresh orange juice glaze, they have the perfect amount of sweetness. Their crisp edges and soft, buttery middle is a combination for a really wonderful cookie. I love to have them with coffee or tea and my whole family gobbles them up. Gabby seems to take the most enjoyment from licking off the glaze. I'll have to talk to her about eating the whole cookie ;) They are also great to have around when you have guests over. The dough keeps in the fridge for about three days making it really easy to throw together for company. Enjoy!
This is what the dough looks like before it's chilled. It's not too thin and kind of ribbons well.
After it's chilled (30-60 minutes), the dough becomes a little thicker, but it shouldn't be too thick. It should slowly and easily spread into the mold. I pour a 1/4 cup of cold milk into the dough after it comes out of the refrigerator and mix well. Then I fill the madeleine tray.
I use a full tablespoon to fill each mold.
1 1/2 cups gluten free baking mix
3/4 cup granulated sugar
1 1/2 sticks unsalted butter, melted (I try to buy European style butter)
3 extra large eggs
1 teaspoon vanilla extract
1 tablespoon freshly squeezed orange juice
1/3 cup milk, plus another 1/4 cup after it's taken out of the refrigerator
1 1/2 teaspoons baking powder
Non stick cooking spray - I use a Canola Oil based spray
For the glaze-
1 cup confectioners sugar, sifted
4 tablespoons freshly squeezed orange juice
*The glaze is optional. You could also use melted chocolate, sprinkle confectioners sugar on top, or just enjoy as is.
*You'll need a non-stick Madeleine pan, Williams Sonoma or Sur la Table sell them. They are around $20. Minor investment for a delicious reward ;)
-Pre-heat the oven to 425 degrees.
-In a medium sized bowl, combine the eggs, sugar, vanilla extract, and orange juice. Using a balloon whisk, mix well for 2-3 minutes.
-In a small bowl, combine the gluten free baking mix and baking powder. Mix well.
-Working in batches, and alternating with the milk, mix the gluten free baking mix into the egg and sugar mixture. *You'll start with the gf mix, then milk, gf mix, milk, and end with gf mix. Make sure everything is well combined.
-Next, take the warm, melted butter and pour it into the dough. Mix well until everything is incorporated, smooth and shiny.
-Put the dough into the refrigerator and chill for 30-60 minutes. *Madeleines characteristically have a hump on the top and you won't have this if the dough isn't refrigerated.
-Spray your Madeleine pan with non-stick cooking spray. *I've buttered and gf floured the pan before and I've found that the spray works better.
-Take the dough out of the fridge and mix in 1/4 cup of cold milk. I use skim but any kind will do.
-Make sure that it's mixed well and using a tablespoon, fill each mold with one scoop.
-Bake for 6-7 minutes. Until the edges are lightly browned and the cookie springs back when touched.
-Remove them from the oven and then remove the cookies from the pan onto a drying rack. They should release with minimal effort.
-Once they have cooled, you can dip them in the glaze if you like. Make sure the sugar is sifted. Confectioners sugar tends to clump and you want it really smooth. Add in the orange juice and whisk well for 20-30 seconds.
-I typically dip the hump side into the glaze but either side is fine. Let any excess drip off and voila - you are done. Let them dry for about 20 minutes before serving.
*Makes 30-32 cookies. Best enjoyed right out of the oven but they keep for about 3-4 days if they are well covered. When I make them, they are usually gone after 1-2 days :)
*When you start baking, make sure you put the dough back in the fridge in-between batches.