You might have noticed I’ve been slow to get off the starting blocks with my Christmas cooking. The reason for that is that I’m still recovering from this horrible super flu. Gone are the body aches, and my voice, thankfully, is back, but I still have a horrible cough which I can’t seem to stop which has left me with aching ribs and a fortnight of interrupted sleep as I wake myself in the middle of the night coughing. The departure of the last of this illness can’t come soon enough.
Ginger is something I used a lot of while I was sick, especially in tea, so I thought I’d kick off my Christmas baking with Gingerbread Madeleines.
Gingerbread is not something I thought I liked until I started baking it for Troy. I baked my first batch to send to him while he was deployed overseas with the army, and each new batch was eagerly received and he soon became the most popular person in camp renowned for his deliveries of home baked goods.
When I made my first batch I tried one, for quality control purposes, and was surprised by how good they were for something I thought I didn’t like. Not, choose them over a chocolate cookie good, as my preference will always be for chocolate anything, but good. However I’m not a huge cookie or biscuit person, preferring cakes instead, so I decided Gingerbread Madeleines were a good compromise.
These fragrant madeleines fill the kitchen with the most beautiful aroma as they bake, and are just the thing to munch on while you unwrap gifts. Even better the batter can be made the night before and refrigerated, and baked on demand. Serve warm with a dusting of icing sugar and a cup of tea or coffee…..or even a celebratory Christmas champagne
Looking for more Christmas inspiration? Check out my Christmas recipe collection.
- Place the eggs and sugar in the bowl of an stand mixer and whisk until thick, pale and doubled in volume, around 5 minutes.
- 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.
- 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.
- 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.
Mixed spice is a blend of spices including cinnamon, nutmeg and allspice. It's available on Amazon here, but if you can't get it in your area I'd suggest 1½ tsp of ground cinnamon, 1 tsp ground allspice and ½ tsp ground nutmeg.