110g gluten-free plain flour
1 1/2 level teaspoons gluten-free baking powder
1/8 teaspoon xanthan gum (a pinch)
110g dairy-free margarine
110g caster sugar
2 eggs, beaten
1/2 teaspoon vanilla extract
6 tablespoons strawberry jam, smooth
5 tablespoons desiccated coconut
12 whole glace cherries
Preheat your oven to 160'C / 350'F / Gas 4.
Have ready a 12-hole silicone English Madeleine mould. The mould should be non-stick, so no need to oil.
In a bowl, sift together the gluten-free flour, gluten-free baking powder and xanthan gum.
Cream together the dairy-free margarine and the sugar until lighter in colour. Gradually add the beaten eggs and vanilla extract, continuing to whisk until well mixed.
Now, add the flour and whisk again.
Divide the mixture between the 12 Madeleine moulds, filling half-way up each mould.
Bake for 15-20 minutes, until well risen.
Turn out onto a cooling rack, and when cool trim the bases slightly if they do not stand flat.
Next, slightly warm the strawberry jam for about 10 seconds in a microwave.
Then, take a Madeleine and insert a small cake fork through the base to provide a 'handle' with which to hold. Spread the top and sides with the jam, and then roll in the desiccated coconut.
Continue with all 12, placing a whole glace cherry on top of each Madeleine.
Serve together on a cake stand, or individually on a mini doily and small tea plate.