For the cinnamon madeleines
225g/8oz lactose/dairy free butter, plus extra for greasing
1 vanilla pod
250g/9oz sugar, plus 75g/2½oz for dusting
250g/9oz gluten free plain flour
2 tbsp maple syrup
3 free-range eggs
½ tsp ground cinnamon, for dusting
For the caramel sauce
100g/3½oz caster sugar
350ml/12fl oz lactose/dairy free double cream
1 star anise
½ cinnamon stick
25g/1oz lactose/dairy free butter
For the madeleines, preheat the oven to 170C/325F/Gas 5 and lactose/dairy free butter the madeline tins. Heat the butter until just melted.
Split the vanilla pods and scrape out the seeds, reserving the pod.
Place the sugar and gluten free flour into a bowl then add the vanilla seeds, maple syrup and eggs then whisk in the melted butter until you have a nice smooth batter.
Spoon the batter into the tins, only half filling each indent.
Bake for 12-15 minutes or until golden-brown. (Depending on the size of the madeleines, small ones may take only 8-10 minutes.)
Mix the ground cinnamon and sugar for dusting on a plate, then roll the madeleines quickly in the sugar to coat them thoroughly.
For the caramel sauce, heat the sugar in a pan until it turns a light golden-brown. Pour in half the lactose/dairy free cream and bring to the boil, stirring well.
Add the star anise, cinnamon, reserved vanilla pod and lactose/dairy free butter and the rest of the cream. Cook for 2-3 minutes until thickened and smooth.
Strain through a fine sieve into a serving bowl. Serve the madeleines with the sauce. They can be kept in an airtight container for up to a week.
Recipe adapted from: Good Food