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.
Gingerbread Madeleines
Ingredients
- 3 eggs
- 130 g caster sugar 2/3 cup
- 1 tbs golden syrup
- 200 g butter melted and cooled, 7oz
- 200 g plain flour 1 2/3 cups
- 1 1/2 tbs ground ginger
- 3 tsp ground mixed spice
- 1 tsp ½ baking powder
- icing sugar for dusting
Instructions
- Place the eggs and sugar in the bowl of an [amazon_link id="B00005UP2P" target="_blank" ]stand mixer[/amazon_link] 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 [amazon_link id="B00134LXEY" target="_blank" ]madeleine pans[/amazon_link] 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 [amazon_link id="B000HM9TGM" target="_blank" ]cooling rack,[/amazon_link] to cool and wash, dry, butter and flour the tin and repeat with remaining batter. Dust with icing sugar and serve warm.
Recipe Notes
Golden syrup is an amber coloured syrup made from sugar cane juice which is boiled and reduced. Golden syrup is available on Amazon here however good substitutes are honey (although not quite as rich in taste) and maple syrup, which is thinner and not quite as sweet. I would suggest a mixture of both to make a somewhat equivalent substitute. You could also use molasses in place of Golden Syrup.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 1 1/2 tsp of ground cinnamon, 1 tsp ground allspice and 1/2 tsp ground nutmeg.
Hi Jennifer,
Tried this recipe this morning, so delicious & my house smells like Christmas even though it’s the day before St. Patricks Day 🙂 Love your blog so many gorgeous veggie recipes plus lots of delicious baking ones too & as for your photography skills you make it al look so good!
Ruth @TheRepublicofCake x
Thank you Ruth 😀 I’m so glad you enjoyed them. And there’s nothing wrong with enjoying a little bit of Christmas cheer anytime of the year is there? 😉
I love these–they are gorgeous and sound delicious! I keep putting off buying a madeline tin because I already have too much kitchen stuff, but then I see a recipe like this and have to stop myself from buying one online immediately. 🙂
Hello! My husband loves gingerbread and madelines.. I apologize, I am Canadian so I am a bit befuddled by some of your ingredients.
1) what is golden syrup? Is this molasses? because I know that’s what I use in gingersnaps
2) ground mixed spice <– what spices are you referring to?
Thank you!
Hi James, and thanks for stopping by. No need to apologize, I’m often befuddled by how different ingredients are (or how differently named the same ingredient is) across the world. 😀
In answer to your questions:
You can get golden syrup on Amazon (not sure it Amazon Canada offers it) here. Golden syrup is an amber coloured syrup made from sugar cane juice which is boiled and reduced. Good substitutes are honey (although not quite as rich in taste) and maple syrup, which is thinner and not quite as sweet. I would suggest a mixture of both to make a somewhat equivalent substitute. You could also use molasses.
Mixed spice is a blend of spices including cinnamon, nutmeg and allspice. I found it on Amazon here, but if you can’t get it in your area I’d suggest 1 1/2 tsp each of cinnamon, 1 tsp allspice and 1/2 tsp nutmeg.
Let me know if you have any other questions. 🙂
I bought a madeleines tin in the summer and I still haven’t used it – I think I’m definitely going to have to get it out for this; I love the flavours of gingerbread so much.
I LOVE the idea of gingerbread madeleines and actually bought my first madeleine tin TODAY. Am planning to make pistachio ones this weekend, then I’m all over these gingerbread ones!
Hope you’re feeling better now x
Wow, I just assumed you would have had a madeleine tin already. Pistachio madeleines sound divine. I can’t wait to see them on your beautiful blog. 😀
Thanks Kate. I’m slowly getting there, if only I could get rid of this cough. 🙂
Nothing worse than a cold or flu this time of year. I’ve had inflammation between my ribs that’s really painful but I can lift my head. You poor thing. Don’t overdo it and get sick again. Santa is coming and he’s going to want a plate of cookies with his beer!
These Madeleines look yummy!
Could I eat some while I wrap presents as well?
Beautiful madeleines and so perfect for the season. Hope you feel better soon!
Thanks Laura. 😀
I just wanted to say I’ve been a long time reader of your lovely space and wanted to wish you and your husband a wonderful Christmas. I also wanted to let you know a couple of your beautiful recipes have now become Christmas traditions in our family. I first made your mushroom wellington a couple of years ago when my son brought his new and vegetarian girlfriend attended to christmas lunch. I was a little worried about what to make her, but came across your mushroom wellington (actually it was the first time I discovered your blog) and it was a huge hit with everyone, including my husband, who is the worlds biggest carnivore. We’ve had it every christmas since. Last year I also made your black forest cake after seeing it in your christmas feature and everyone had seconds. I’ve made it several times since (including for my sons birthday) and will be making it again this christmas. Thank you for your beautiful blog and wonderful recipes.
I hope you feel better soon. Sounds like a absolutely nasty bug.
Anne xx
Hi Anne,
Wow, your comment absolutely made my day. 🙂
I’m so glad you and your family enjoyed those recipes. Mushroom wellington is a definite favourite of mine and will be on our Christmas table this year too.
I hope you and your family have a truly wonderful Christmas. 😀
Hope you have recovered now, sou ds awful. These look so yummy though
Thanks Muppy. I’m getting there, slowly. I just wish this cough would go away. Anyway, madeleines and a cup of tea always add a little cheer. 😀