Melt the butter in a small pot on the stove or in the microwave. Allow it to cool (about 45 minutes to an hour). If it gets really chilled and solidifies again it can be re-liquified with very little heat so you don't end up with hot butter again.

With a stand mixer with the whisk attachment or electric hand mixer in a medium bowl, beat together the eggs, sugar, and molasses for 5 minutes. The mixture will go from a dark chocolatey brown to a mocha colour.

Sift the flour, salt and spices together into a medium bowl.

Fold in the flour and then the melted and cooled butter with a rubber spatula. Make sure you scrape the bottom of the bowl with the spatula as you fold in the butter and flour to make sure you get the molasses mixed in well.

When the butter and flour is all mixed in, cover the bowl and put it in the fridge for an hour or even overnight.

When you are ready to bake, preheat the oven to 375 degrees F.

Brush a non-stick madeleine (or other preferred shape) pan with unsalted butter and scoop a 1 1/2 tablespoon (approximate due to the size of the moulds in the pan you are using). Do not spread the batter into the moulds. Put the bowl with the rest of the batter back in the fridge and repeat this step until all the batter is baked.

Bake for 10 minutes or until when pressed gently with your finger it does not give very much. It will feel like dense cake.

Flip the pan over top of a cooling rack so the gingerbread madeleines land on the rack.

Dust the pretty side (with the decorative indentations) with icing sugar.

Serve warm or keep in a cookie tin for 1 day (2 max). Make approximately 2 1/2 dozen.