Gently heat the butter in a small saucepan until it’s melted but not hot.

In a bowl, whisk together eggs, sugar, vanilla extract, and spices.

Gradually add the flour mixed with baking powder to achieve a consistent mixture.

Finally, incorporate the melted butter and stir until you have a smooth dough. Refrigerate the dough for at least an hour.

Once the dough has rested, fill the mould cavities up to about ¾ full (the cookies will expand as they bake).

Bake the madeleines for approximately 10-12 minutes or until they turn lightly golden.

If you wish to decorate the madeleines with white chocolate, follow these instructions.

Melt the white chocolate gently in a small saucepan over low heat, then add finely crushed gingerbread cookies (about 2-3) and stir well. You can use a mortar for thorough cookie crushing.

Thoroughly wash and dry the madeleine form. Pour a small amount of the melted chocolate with crushed cookies into each cavity (about 1 teaspoon), place the baked madeleine on top, and press gently. Repeat this step for each cookie.

Once all the mould cavities are filled, place the whole pan in the freezer for a few minutes until the chocolate hardens. Then carefully remove the cookies from the mould. They’re now ready to enjoy!