Gingerbread Madeleines

🧂 Ingredients

• 3 eggs
• 130 g caster sugar

  ⅔ cup
• 1 tbs golden syrup
• 200 g butter

  melted and cooled, 7oz
• 200 g plain flour

  1 ⅔ cups
• 1 ½ tbs ground ginger
• 3 tsp ground mixed spice
• 1 tsp ½ baking powder
• icing sugar

  for dusting
• madeleine pans

Instructions

• 1 Place the eggs and sugar in the bowl of an a stand mixer and whisk until thick,
  pale and doubled in volume, around 5 minutes.
• 2 Add the golden syrup to the melted butter and stir. Add to the egg mixture in
  two batches, folding through until combined. Sift in the flour and spices and
  fold through. Cover and leave to rest in the refrigerator for at least 1 hour
  but preferably overnight.
• 3 When you are ready to bake the madeleines, preheat the oven to 180 Celsius (350
  Fahrenheit). Butter and flour two 12-shell madeleine pans and place heaped
  tablespoons of the batter into each mould.
• 4 Bake for 8 to 10 minutes or until golden and cooked through. Transfer the
  madeleines to a cooling rack to cool and wash, dry, butter and flour the tin and
  repeat with remaining batter. Dust with icing sugar and serve warm.

Nutrition Info