Prep 20 mins
Cooking 15 mins
Makes 24
These dainty little cakes make the perfect snack. We warn you though, you won’t be able to stop at just one!
Place the oil, honey, spices, vanilla and eggs in a medium-sized bowl and whisk to combine.
Add the flour and sugar and beat until a thick paste forms.
Cover with plastic wrap and leave in the fridge overnight.
Preheat oven to 180°C and grease a madeleine or small muffin tin mould.
Spoon about a teaspoon of the mixture into each mould (don’t spread out as this will happen while it cooks), and place in the oven for 10 minutes or until golden and just cooked through.
Let rest for a moment in the pan, then turn out onto a wire cooling rack before repeating with remaining mixture.
The Healthy Baker flours are milled from premium 100 per cent GMO-free Australian wheat that has been carefully selected, triple-sifted and unbleached.
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