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.

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.
14. Bake for 8-10 minutes until the edges have started to brown.
15. Turn out onto a wire rack to cool.
16. While the Madeleines are cooling, melt the milk chocolate in a cup in the microwave in 30 second bursts on half power – stir between each burst.
17. Dip the Madeleines into the melted chocolate and grate over some of the Gingerbread fudge.
18. Delicious served with a Cartwright & Butler milk hot chocolate!