This is a sponsored post by Amoretti! All views and opinions are mine!
Chai Spiced Chocolate Gingerbread Madeleine Cookies – soft and spiced perfectly doomed miniature French cakes! Dusted with powdered sugar they are all ready to be dunked into coffee and enjoyed! Aren’t these cakes pretty enough to be packed as edible gifts?
Sponge cakes without frosting are my kind of cake any day! Whether be it for breakfast or tea I just love the way they are without any fancy frosting! Crisp in the outside with perfect spongy center they are all perfect to be eaten at any time of the day! I love cookies that are cakey and Madeleine is one of my favorites!
The cake batter needs to be refrigerated for at least two hours to get that bump on top. And do not overmix the batter and make sure you melt and cool the butter. If you are not a fan of chai flavor just omit that and add the vanilla extract instead.
I’ve used Amoretti chai extract to flavor the Madeleine’s and I think it’s just perfect pairing it up with molasses and cinnamon and a bit of chocolate! I know I know a lot of flavors in there!
But it totally works for the holiday season! I promise your house will smell awesome!
Good quality extracts matter to me a lot when it comes to baking and I love Amoretti for their best quality!
Here’s the link to the chai extract!
Here you go with the recipe!
Ingredients:
All-purpose flour -1 cup
Melted unsalted butter-1/2 cup
Large eggs – 2 no’s ( room temperature $
Amoretti chai extract – 1/2 tsp
Granulated sugar- 3/4 cup
Cocoa powder- 2 tbsp
Cinnamon powder – 1 tsp
Warm water – 1/4 cup
Molasses – 1 tbsp
A pinch of salt
Method:
Melt butter and let cool.
Mix cocoa powder in warm water, keep aside.
Mix flour, salt, cinnamon powder and in a bowl.
Beat the egg and sugar creamy, for about 6 minutes.
Add chai extract, cocoa mixture and molasses, mix to combine well.
Fold in the flour mixture.
Add in the melted butter.
Mix well with a spatula. Cover and refrigerate for at least an hour.
Preheat oven to 350°F.
Coat and dust Madeline pan.
Just add a little more than a tablespoon to each cavity. Bake for 15 minutes or till baked well.
Invert then cakes on to the cooling racks to cool completely and dust with cocoa powder.