Preheat the oven to 180 Degrees C (350°F).
Prepare the baking trays by heating 1 tablespoon (20 g) of butter in a small saucepan until it is almost melted.Use a pastry brush to generously paint the madeleine trays with the melted butter.
Dust the baking tins with a sprinkling of additional flour and shake off the excess. This is important to help release the madeleines from the tin.
Melt the remaining 90 g of butter over low heat. Set aside to cool.
When the butter is cool, add it to the bowl of a food processor along with the eggs, sugar, vanilla, flour, baking powder, salt and spices.
Whiz all the ingredients together to combine them, scraping down the sides of the bowl once during processing.
Evenly divide the batter between the moulds. They will be about ½ full. It is not necessary to spread the mixture in the mould; it will spread as it cooks.
Bake the madeleines for 8-10 minutes, until golden brown, the mixture has risen a little in the middle and they feel cooked. Cool them in the tray for one minute.
Set a clean tea towel on your bench and then remove the madeleines by sharply rapping an edge of the tray on the bench. They should easily fall out. Place them on a baking rack to finish cooling (if using the cinnamon glaze) or enjoy immediately with a dusting of icing sugar.
If using the cinnamon glaze, combine the icing sugar, vanilla and cinnamon together and add milk gradually until smooth and liquid enough to “drizzle” on the Madeleines. You may need more or less than one tablespoon so add the milk as necessary.
Although best eaten on the day they are made, the Madeleines are also delicious two days later – if they last that long!