Shell cakes

• 90g unsalted butter, softened
• 1/2 teaspoon vanilla extract
• 125g caster sugar
• 2 eggs
• 3/4 cup (115g) self-raising flour
• 2 tablespoons rice flour
• 1/3 cup (80ml) milk
• Icing sugar, to dust

1. Step 1

   Preheat oven to 200°C (not fan-forced).

2. Step 2

   Grease two 12-hole madeleine pans.

3. Step 3

   Place all the ingredients, except the icing sugar, in the bowl of an electric mixer. Beat slowly at first to combine, then increase speed to medium and beat for 3 minutes until thick and creamy. Divide the mixture between the prepared madeleine pans and bake in the oven for 12 minutes until golden and a skewer inserted into the centre comes out clean. Allow to cool completely on a wire rack, then dust with icing sugar and serve.