Yuzu and lime brown butter mochi madeleines
Freshly baked madeleines, warm from the oven, are one of life’s little pleasures, but they also make a wonderful picnic treat. These ones are a bit of a hybrid, and are inspired by Japaneses mochi, using glutinous rice flour and tapioca starch instead of plain flour. As well as making them gluten-free, this also gives them an irresistible, ever-so-slightly chewy texture
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