for 18 pieces

Batter

100 g	lactose-free butter
100 g	sugar
1 pinch	salt
2	eggs
100 g	gluten-free flour (Betty Bossi Universal Baking Flour Mix)
75 g	ground almonds
10 g	blue poppy seeds
½ tsp	baking powder
1	organic lemon, grated zest, juice set aside

To bake

25 g	icing sugar

How it's done

Batter

Place the butter, sugar and salt in a bowl, mix using the whisk attachment on a mixer. Add the eggs one at a time and continue to beat until the mixture becomes lighter in colour. Mix in the flour along with all the other ingredients up to and including the lemon zest. Transfer the batter to the prepared tin.

To bake

Approx. 20 mins. in the lower half of an oven preheated to 180°C. Remove, allow to cool slightly. Remove the madeleines from the tin, place on a cooling rack. Mix the reserved lemon juice with the icing sugar. Drizzle the icing over the madeleines, leave to cool.

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