After making lots of complicated bakes in the last few weeks, I wanted to have a go at something seasonal yet simple. So I’ve taken my standard recipe for making madeleines, and adapted it to give them a gingerbread-like flavour. I’ve swapped out the orange zest for clementine zest, and added a whole lot of spices.
I’ve also broken one of my own cardinal rules – I never normally bother with any decoration on madeleines, mainly because their shape is already so pretty. However, I love a good coating of icing on gingerbread, so I’ve given them a light glaze to add some sweetness and highlight the ridges on the shell pattern. Beyond this…they’re just plain and simple madeleines, easy to whip up at short notice and really rather delicious.
To make gingerbread madeleines (makes 18):
• 85 grams butter
• 2 teaspoons honey
• 2 large eggs
• 40g white caster sugar
• 40g dark muscovado sugar
• Zest of 1 orange or clementine
• 1/2 teaspoon mixed spice
• 1/2 teaspoon ground cinnamon
• 1/2 teaspoon ground ginger
• 80g plain flour
• 30g ground almonds
• 1/2 teaspoon baking powder
• Large pinch salt
1. Melt the butter and honey in a saucepan. Put to one side and allow to cool.
2. Put the eggs, sugar and orange zest in a bowl. Whip for 5 minutes until the mixture becomes light and thick.
3. Mix the flour, ground almonds, spices, salt and baking powder and sift. Add the flour mixture to the eggs and stir lightly with a spatula until combined.
4. Add the cooled liquid butter and incorporate using a spatula. Let the batter rest in the fridge for at least an hour.
5. Preheat the oven to 200°C. Place spoonfuls of the batter into madeleine moulds and bake for around 12 minutes (until the tops are golden and the characteristic bumps have appeared).
6. Once cooked, remove from the oven. When the silicone tray is cool enough to work with, press each madeleine out the the tray. Move to a cooling rack, and dust the shell side of each with icing sugar.
7. If you want to glaze the madeleines: put 50g icing sugar in a bow and add warm water, a teaspoon at a time, until you have a thick but flowing consistency. Brush onto the madeleines and leave on a wire tray to dry.