Matcha madeleines (vegan, easy, 'shortcut' recipe)
A sweet, delightful 'shortcut' recipe, these vegan matcha madeleines are easier to make than the traditional but still soft and buttery.
Ingredients
- 3 tbsp vegan butter | 42g; melted
- 1/3 cup plant-based milk | 80g
- 1/2 tsp vanilla extract | 2g
- 1/4 cup sugar | 50g; such as pure cane sugar
- 2/3 cup all-purpose flour | 80g
- 1 tsp matcha powder | 4g; I used Suncore Foods
- 1/2 tsp baking powder | 2.5g
- pinch of salt
Instructions
- Preheat the oven to 350F / 180C and grease a madeleine pan/mold.
- In a large bowl, whisk together melted butter, milk, vanilla, and sugar. Sift in flour, matcha powder, baking powder, and salt.
- Using a spatula, fold the mixture until combined. There should not be any visible chunks of flour.
- Spoon the batter into the madeleine mold, then tap the mold on the counter to release any air bubbles.
- Bake for 12-15 minutes or until lightly browned, then transfer to a wire rack and let cool completely.