150 g butter or margarine
200 ml Dansukker Light Muscovado Sugar
3 eggs
200 ml plain flour
50 g almond flour
2 tbsp cocoa powder
1 tsp Dansukker Vanilla Sugar
1 tsp baking powder
Madeleine baking tray
Butter or margarine for greasing baking tray

To decorate
120 g dark chocolate
50 g slivered almonds or pine kernels

Mix the butter/margarine and sugar until smooth. Add the eggs one at a time. Mix the remaining ingredients together and work into the dough. Grease a madeleine tray and pipe in the mixture. Bake in the centre of the oven at 175 °C, convection oven 150 °C, for approx. 18 minutes. Turn out the biscuits and leave to cool on racks.

Place the chocolate in a plastic piping bag and melt it in a microwave or in hot water. Pipe the chocolate onto the biscuits. Add the slivered almonds or pine kernels to look like tears in the chocolate.