Such a simple and satisfying cookie or is it cake? Perfect with an afternoon cup of tea or a morning nibble with coffee. These are one of my favorite gluten-free indulgences made with buckwheat flour. I know these will soon become one of your favorites too.

Madeleines Makes: 14-16

6 Tablespoons salted butter

3/4 cup buckwheat flour

1 teaspoon baking powder

2 eggs

1/3 cup sugar

1 Tablespoon light brown sugar

1 Tablespoon runny honey

zest of 1 lemon

1 teaspoon vanilla extract

Method:

1. Gently melt the butter over low heat and set aside to cool.

2. In a small bowl, mix the buckwheat flour and baking powder together. Set aside.

3. In a large mixing bowl whisk together until combined: eggs - vanilla.

4. Now, alternate adding the flour mixture with some of the cooled butter into the batter, whisking until combined and adding more until completely added and batter is smooth.

5. Refrigerate the batter for 1 hour minimum (or up to 3 days).

6. Preheat the oven 400F/200C.

7. Bake for 8-10 minutes, or until the mixture has risen slightly in the middle and is fully cooked through. Transfer the madeleines to a baking rack to cool. These are best eaten within an hour of cooking