Chocolate Madeleines
Ingredients:
90g rice flour
80g stork (or margarine)
80g light brown sugar
1 tsp honey
1/4 tsp bicarbonate of soda
2 eggs
50-100g chocolate chips (depending on how chocolatey you want them)
50g dark chocolate
1 tsp coconut oil
Method:
Melt the stork and honey in a small pan over a low to medium heat.
In a bowl, mix the flour, sugar, bicarbonate of soda. Mix in the eggs and the melted stork mixture. Add the chocolate chips, mix well and then leave to rest for at least 30 minutes in the fridge.
Preheat the oven to 240C.
Pour the batter in a prepared Madeline mould (I used silicone so there was no need to pre-grease). Put in the oven and reduce the heat to 200C. Bake for 8 mins.
Allow to cool before removing from the moulds. When cool, melt the dark chocolate with the coconut oil in a bowl over a pan of boiling water. Dip the madeleines into the bowl, and refrigerate to allow the chocolate to firm up before serving.