Ginger: naked, cordial, and in a cookie

Continuing my use of Australian-made ginger products, I've made madeleines. They have three types of ginger in them ~ crystallised, powdered and cordial ~ as well as almond meal. The recipe is the result of blending a number of different ones to come up with something that works for me and with the ingredients I wanted to include in this cookie. I've used a silicone mould ~ each of the nine scallops in it is 7cm long and 4cm at its widest.

Three-times-the-Ginger Almond Madeleines
Makes 17

Prep: Mince 75g crystallised ginger. Melt 75g butter and cool.
1. Stir together 50g all-purpose flour, 50g almond meal, 1 tsp ground ginger and the minced ginger until well combined.
2. Beat 2 medium eggs and a pinch of salt until foamy. Add 75g caster sugar, and whisk until the ribbon stage, 12-15 minutes. Whisk in 1 tbsp ginger cordial.
3. Fold in the flour mixture quickly but gently, and then the melted butter. Cover the bowl with cling film and refrigerate overnight.
4. Preheat the oven to 190 degrees Celsius. Grease a silicone madeleine mould well (I used coconut oil). Fill the moulds three-quarters full of batter (place mounds in the centre of each mould; they will spread out naturally) and bake until madeleines are springy and brown, about 12 minutes. Remove from the mould and cool. Best eaten the same day.

Note: If using only one mould, allow to cool slightly and grease it again before filling. Refrigerate the batter while one batch is baking.