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Ginger madeleines

PT45M

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Ingredients

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  • 10g of ground ginger
  • 1 vanilla pod
  • 150g of caster sugar
  • 20g of Demerara sugar
  • 180g of strong white flour
  • 5g of baking powder
  • 180g of butter
  • 30g of honey
  • 4 medium free-range eggs, whisked in a mixing bowl
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Method

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1
To begin the madeleines, preheat the oven to 180°C/gas mark 4
2
Split the vanilla pod in two lengthways and scrape out the seeds
  • 1 vanilla pod
3
Add the caster sugar, Demerara sugar, flour, baking powder and ginger to a mixing bowl. Whisk to combine
  • 150g of caster sugar
  • 20g of Demerara sugar
  • 180g of strong white flour
  • 5g of baking powder
  • 10g of ground ginger
4
In a small saucepan, melt the butter over a low heat. Once melted, remove from the heat and add the vanilla seeds
  • 180g of butter
5
Fold in the honey to the flour mixture, followed by the eggs, and then slowly add the melted butter. Blend together until just mixed
6
Fill a piping bag with the madeleine mixture. Pipe into a madeleine tray and bake for 9-10 minutes until golden brown. Remove from the tray and serve warm
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Ginger madeleines

 
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