Gingerbread Madeleines with Maple Glaze and Gingerbread Sugar & Spice Dust
In a heavy bottom pan, add the butter and heat it. Let it melt and take it off the heat and let it cool.
In a large bowl, add the melted butter, sugar and brown sugar. Beat on medium speed using the paddle attachment of a stand mixer.
Add and beat one egg at a time. Add the molasses and let it mix thoroughly.
Sift the flour, spices and baking powder into a large bowl and mix.
Add the dry ingredients into the wet ingredients and mix well. Pour the batter into another bowl and chill it for 1 hour to overnight.
Preheat the oven to 330 F/ 170 C. Generously brush the madeleine pan with butter and dust with flour. Pour the batter into piping bag and pipe in the middle of the madeleine tin. Bake for 10-12 minutes. Once baked, let it cool on a cooling rack.
In a small bowl, add maple syrup and sift the icing sugar into the bowl.
Whisk until completely mixed. Add more or less icing sugar depending on the consistency that you like.
In a small bowl, add all the sugar and spices and mix well.
Once the Madeleines are cooled, glaze the tops and dust with gingerbread dust! Enjoy with a cuppa!