Chocolate Gingerbread Madeleines

By Kate Tynan of Little Button Bakery (littlebuttonbakery.co.uk)

These are delicious with a hot chocolate and also make a great gift, popped into a mason jar and tied with ribbon.

Prep: 30 minutes
Cook: 30 minutes - 1 hour

20

You will need

Cartwright & Butler Gingerbread Honey
Cartwright & Butler Gingerbread Fudge
90g salted butter
60g caster sugar
60g soft light brown sugar
2 free range eggs
100g plain flour
40g cocoa powder
½ tsp baking powder
½ tsp cinnamon
½ tsp ginger
¼ tsp allspice
¼ tsp ground nutmeg
100g milk chocolate

Method

1.

Cut the butter into cubes and melt in a small bowl in the microwave – approx. 40 seconds. Leave to cool.

2.

Put the caster sugar, light brown sugar, 30g of the Gingerbread honey and the eggs into the bowl of a stand mixer (you can use a hand mixer if you don’t have one).

3.

Whisk for approximately 5 minutes until pale and fluffy and slightly thickened.

4.

In another bowl, sift together the flour, cocoa powder, baking powder and spices.

5.

Add the flour to the sugar mixture a few spoonfuls at a time and carefully fold in with a spatula.

6.

Then add the melted butter and carefully fold in.

7.

Grease a Madeleine tin with butter (you can use a jam tart tin if you do not have one).

8.

Cut some of the fudge in half and then half again to make rectangular sticks.

9.

Add a tablespoon of mixture to each cavity.

10.

Pop in a piece of the fudge.

11.

Put the Madeleine tin in the fridge for 30 minutes to one hour.

12.

Preheat the oven to 170 degrees (fan assisted) with an empty baking tray inside.

13.

After at least 30 minutes and when the oven has reached temperature, put the Madeline tin on the hot baking tray inside the oven. This should create a thermal shock to give the signature Madeleine ‘hump’ on the back.