Day 2 of the 12 Days of Christmas Cookies!

There’s something undeniably cozy about settling down with a warm cup of tea and indulging in a sweet treat that dances on the palate. One such delight that perfectly encapsulates this experience is the delightful combination of a steaming cup of tea, coffee or hot cocoa, paired with gingerbread madeleines.

These petite, shell-shaped cookies (or are they cakes…hmmm🤔) are not only visually appealing but also bursting with flavor that evokes feelings of nostalgia and comfort. However, achieving that signature madeleine hump, a hallmark of a perfectly baked treat, requires a little patience and careful preparation. By chilling the dough for at least six hours or even overnight, you allow the ingredients to meld together, resulting in a richer taste and texture. When baked at the optimal temperature of 350°F  for about ten to twelve minutes, these madeleines emerge from the oven golden brown and ready to be dusted lightly with confectioners’ sugar.

Ingredients:

• 3  large eggs, room temperature
• ⅔ cup (130 grams) granulated sugar
• 1 tablespoon golden syrup
• ¾ cup (200 grams) salted butter, melted and slightly cooled
• 1⅔ cups (210 grams) all-purpose flour
• 1½ tablespoons ground ginger
• 1½ teaspoons cinnamon
• 1 teaspoon allspice
• ½ teaspoon nutmeg
• ½ teaspoon baking powder 
• confectioners’ sugar for dusting

Instructions:

1. Melt butter and set aside to cool slightly
2. Place the eggs and sugar in the bowl of an a stand mixer and beat on medium/high speed until pale and doubled in volume, around 5 minutes.  Use the whisk attachment to do this.  You can also use a hand mixer on high speed.
3. Add the golden syrup to the melted butter and stir.  Add to the egg mixture in two batches, folding through until combined.  Be gentle when doing this so you don’t knock out the air you just whipped into the egg mixture.  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.
4. When you are ready to bake the madeleines, preheat the oven to 350°F.  Butter and flour (or spray with baking spray) a 12-shell madeleine pan and place a heaped tablespoon of the batter into each mould.  I like to use a 1 tablespoon cookie scoop for this process.
5. Bake for 8 to 10 minutes or until golden and cooked through. Transfer the madeleines to a cooling rack to cool.  Wash, dry, butter and flour the tin and repeat with remaining batter. Dust with icing sugar and serve.

Madeleines are best served fresh, the day they are made.  You can freeze them as soon as they have cooled by placing them in an airtight container.  Put them in the freezer up to two months.  Remove when ready to use, defrost in the container.  You can warm them slightly in the oven or microwave.  Enjoy!

I hope you make these delicious baked goods, and if you do, please tag me on Instagram @goodeatsbymimi.  I would love to hear from you and see your pictures☺️!