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Garam Masala-Chocolate Gingerbread




Source of Recipe


RECIPE ROSS


List of Ingredients




3 cups all purpose flour + more for dusting
2/3 cup Dutch-processed cocoa powder
1 tsp. baking soda
3/4 tsp. fine salt
1-1/2 tsp. garam masala (Indian spice blend available at specialty shops)
12 tbsp. (1-1/2 sticks) unsalted butter or margarine, at room temperature
3/4 cup light brown sugar
1 tbsp. freshly grated ginger
1 large egg, lightly beaten
1/2 cup molasses
Chocolate Glaze
6 oz. bittersweet chocolate, chopped
1-1/2 tbsp. unsalted butter or margarine
3 tbsp. each corn syrup, water
Royal Icing:
1-1/2 tbsp. egg white powder
3 cups confectioners' sugar
4 tbsp. water
Garnish: toasted fennel seed, dried rose petals and gold or silver dragees


Recipe



Heat oven to 350ºF (175ºC). Adjust racks to bottom and top half of oven. Combine flour, cocoa powder, baking soda, salt and garam masala in a large bowl. Set aside. Add butter to bowl of a stand mixer fitted with a paddle (or in a large bowl if using a hand mixer). Beat on medium-high speed until butter is smooth, about 1 minute. Add sugar and ginger; continue to beat over medium-high speed until light and fluffy, about 4 minutes. Scrape down sides of bowl and beat in egg until fully incorporated. Add molasses and continue to beat until fully incorporated. Add flour in 2 batches, mix on low until combined and forms a sticky dough. Divide dough in half, wrap in plastic wrap and pat into 2 (1/2" thick) rectangles. Chill at least 2 hours and up to overnight. Line 3 - 4 baking sheets with parchment paper. Lightly dust a clean work surface with flour. Roll each portion of dough into a 1/4" thick rectangle (if dough becomes soft, chill for a bit in refrigerator). Cut dough with 3" cookie cutters, lay on prepared baking sheets about 1" apart, and chill 10 minutes. Bake until cookies are golden around edges, about 12 minutes. Transfer to a rack to cool completely. Decorate, as desired, with Chocolate Glaze or Royal Icing. Garnish with toasted fennel seeds, dried rose petals, or silver dragees. Chocolate Glaze: Combine all ingredients in a microwave-safe bowl, cover with plastic wrap, cook until chocolate melts, about 1-1/2 minutes. Stir to smooth out and combine. Royal Icing: Combine all ingredients in a medium bowl. Beat with an electric hand mixer over medium-high speed until it forms thick and glossy peaks, about 6 minutes. Makes 36 (3") cookies.