Gingerbread Madeleines | Scotsburn

Name: Gingerbread Madeleines | Scotsburn
Total time: 47 min
Ingredients: 250 mL (1 cup) of all-purpose flour; 5 mL (1 tsp) of baking powder; 5 mL (1 tsp) of ground cinnamon; 2 mL (1/2 tsp) of ground ginger; 1 mL (1/4 tsp) of ground allspice; 1 mL (1/4 tsp) of ground nutmeg; Pinch of salt; 4 eggs, room temperature; 250 mL (1 cup) of sugar; 5 mL (1 tsp) of vanilla extract; 250 mL (1 cup) of melted Scotsburn butter (plus more to grease the madeleine pan); 90 mL (1/3 cup) of Saputo Ricotta di Campagna cheese; 115 g (4 oz) of dark chocolate, chopped; 125 mL (1/2 cup) of Scotsburn 35% m.f. whipping cream; 60 mL (1/4 cup) of chopped pecans or walnuts

www.scotsburnmilk.ca

A recipe to make Gingerbread Madeleines using Scotsburn cream and butter. Up to 36 madeleines in 47 min.

View full recipe on www.scotsburnmilk.ca

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Ingredients

250 mL (1 cup) of all-purpose flour
5 mL (1 tsp) of baking powder
5 mL (1 tsp) of ground cinnamon
2 mL (1/2 tsp) of ground ginger
1 mL (1/4 tsp) of ground allspice
1 mL (1/4 tsp) of ground nutmeg
Pinch of salt
4 eggs, room temperature
250 mL (1 cup) of sugar
5 mL (1 tsp) of vanilla extract
250 mL (1 cup) of melted Scotsburn butter (plus more to grease the madeleine pan)
90 mL (1/3 cup) of Saputo Ricotta di Campagna cheese
115 g (4 oz) of dark chocolate, chopped
125 mL (1/2 cup) of Scotsburn 35% m.f. whipping cream
60 mL (1/4 cup) of chopped pecans or walnuts