имбирные мадленки
Gingerbread Madeleines
makes 12
100 gms flour
100 gms demerara sugar
100 gms butter melted
2 tablespoons golden syrup
2 eggs lightly beaten
1 tbsp dry ginger powder ( you could adjust this to your taste, as per the strength of the powder)
3/4 th tsp cinnamon powder
1/4 tsp grated nutmeg
1/4 tsp cloves - I used 5 cloves and crushed them fine in a motar and pestle
1/4 tsp salt
Mix all the dry ingredients together. Lightly beat in the eggs, the syrup and butter and give it a good stir. Cover and chill in the chiller for 2 hours.
Pre heat the oven to 190 C. Now pipe them equally in the madeleine mold till 3/4th full and bake for 14 mins. Cool on wire wrack.
For the ganache
100 gms your favourite dark chocolate
2 tbsp heavy cream
a knob of butter
a splash of some finest scotch or any booze of your choice
Melt the chocolate, buyer and cream together in a bowl in the microwave. Add the booze and store well.
Dip the madeleines and let the dry on a wire wrack. Store in a airtight box.