This recipe is an extract from our cookbook, “A Handful of Flour“. Given the time of year, it seemed the perfect season to share a chestnut flour based recipe, now autumn has really arrived.

If you haven’t come across them before, madeleines are light little sponge cakes in the shape of a shell. They originate from the Lorraine region of France, and take their shape from the tin they are baked in. I make this recipe when the lavender comes into flower, which is usually around early June at the Mill when the weather has been good, but you can use dried lavender if you want to make this all year round.

The madeleines here rely on beaten egg whites to make them rise and do not contain any raising agents, so fill your moulds slightly closer to the top than if following a recipe containing baking powder. You can substitute lemon zest for orange zest if you want a slightly sharper citrus flavour.

Bear in mind that because these madeleines are made with chestnut flour and are gluten-free, they have a slightly coarser texture and don’t rise as much as those made with finely milled white flour. The flavour pay-off with the naturally sweet chestnut flour paired with the lavender and orange infused butter provides an unusual twist on a classic.

Makes 14-15 madeleines (in a 7cm mould)

Recipe from “A Handful of Flour – Recipes from Shipton Mill”. Photo by Jonathan Gregson.