Ingredients
1/2 cup + 1 tbsp (130g) unsalted butter
1 cup (130g) all purpose flour
1.5 tsp baking powder
1 teaspoon ground ginger
1 teaspoon ground cinnamon
1/4 teaspoons ground cloves
2 eggs , at room temperature
1/4 cup (50g) granulated sugar
1/4 cup (50g) dark or light brown sugar
2 tbsp (30g) molasses
1 tsp vanilla
2.5 tbsp (40g) whole milk
Optional
Melted Chocolate, white, caramelized or dark
Hot Buttered Rum Glaze
1 cup confectioners sugar
1 tbsp butter at room temp
2 tbsp boiling water
1 tsp rum
Sift the powdered sugar into a medium size bowl. Add the butter and hot water and mix to combine. Add the rum. If you like your glaze boozy sub use 1 tbsp water + 1 tbsp rum
Instructions
- In a small saucepan over medium heat melt the butter. The butter will crackle and start to foam slightly. Stir until the brown bits collect at the bottom of the pan. It will smell nutty and be amber in color. Transfer to a heat proof bowl, making sure to collect all the brown bits.
- Sift the flour, baking powder, spices and salt.
- In the bowl of a stand mixer combine the brown sugar, and eggs. Mix on medium speed until light and fluffy, 5-6 minutes. Add the molasses and mix for another minute. Add the vanilla, and milk, mix until combined.
- Add in the dry ingredients and mix until just combined. Drizzle the butter into the batter and gently fold with a spatula. Transfer to a bowl and cover the surface with plastic wrap and refrigerate for at least an hour, preferably overnight.
- Preheat the oven to 375. Spray or brush a Madeleine tin with melted butter. Place 1 tablespoon of batter into each shell. Bake for 8-10 minutes, until the edges are golden and the centers spring back. Be careful not to overcook.
- Allow to cool for a few minutes before removing. Serve warm dusted with powdered sugar or allow to cool completely before dipping in chocolate or glaze.
- For the white chocolate: In a double boiler, warm the chocolate until it begins to melt. Remove from the heat and continue to stir until completely melted. Add a tablespoon of melted chocolate into each mold (I find silicone mold works best) and gently press a Madeline into the chocolate, spreading the chocolate out beneath it. Place in the freezer for 10-15 minutes. Gently remove the Madelines from the mold.
- To make the glaze: Sift the powdered sugar into a medium size bowl. Add the butter and hot water and mix to combine. Add the rum. If you like your glaze boozy sub use 1 tbsp water + 1 tbsp rum.