Matcha Madeleines with Lime & Gin White Chocolate

In a large bowl, combine all ingredients and whisk until smooth. Refrigerate for 30 minutes.

Preheat oven to 180°C/350°F. Using a pastry brush, grease all the moulds of the madeleine tins with 2 tablespoons melted butter.

Remove the madeleine batter from the fridge and evenly fill the deepest part of each mould with a spoonful of the mixture. Bake for about 8-10 minutes or until cake springs back when lightly touched. Try not to overcook as they will be dry.

Remove from oven and allow to cool for a couple of minutes before removing from the moulds (give the pans a little shake and madeleines should fall out).

For the lime and gin white chocolate, combine all ingredients together in a microwave-safe bowl and microwave in short bursts, stirring until completely melted and smooth. Add 1 tablespoon of gin extra if a stronger gin taste is desired.

Dip madeleines in the lime and gin white chocolate and sprinkle with black sesame seeds. Serve immediately.