Festive Sponge Bites

Brown the butter in a pan over a medium low heat until nut brown and fragrant. Take 1 tablespoon of the brown butter and mix it with 2 teaspoons of white rice flour. Brush about 24 madeleine tins with the mixture.

Mix together all the flours and sugar in a mixing bowl. Add the eggs and mix to a thick batter. Cover the bowl and leave to stand for 10 minutes.

Mix in the cooled (but not set) brown butter, beating until well mixed. Sprinkle in the salt and add the vanilla, mixing well. Cover and chill for at least 1 hour.

Heat the oven to 190°C (170° fan) 375°F gas 5.

Spoon the chilled mixture into the tins and bake for 12-15 minutes until golden. Remove from the tins immediately, then place on a wire rack to cool completely.

Melt the chocolate in a heatproof bowl over a pan of simmering (not boiling) water.