Gingerbread madeleines with honey

juicy, tender gingerbread madeleines, for a little coffee in between or for your festivities. You can also vary the dough with cocoa powder or raisins, each time a little treat.

Preparation:
Put the flour, baking powder, salt, gingerbread spice and cinnamon in a bowl and mix thoroughly.
Beat the eggs with the sugar and honey in a second bowl until thick and foamy.
Until the sugar has largely dissolved.
First fold in the flour mixture with a wooden spoon or spatula, then fold in the butter only briefly.
Cover the dough and let it rest in the fridge for at least 1 hour, preferably overnight.
Preheat the oven to 180°C top and bottom heat before baking.
Brush 1-2 madeleine molds (alternatively, bake one after the other)
with plenty of soft butter and sprinkle with a little flour.
You can also use a baking spray.
Divide the batter between the molds and bake to the max, until browned around the edges.
Bake from the oven for about 9-10 minutes, immediately remove from the baking pan and let the madeleines cool on a wire rack.
Bake the rest of the dough in the same way.
Dust the gingerbread madeleines with sifted powdered sugar and serve.