http://zurving.net/mediawiki2/index.php?action=history&feed=atom&title=Desserts%2Fgaram_masala-chocolate_gingerbread 2026-04-10T10:57:14Z Revision history for this page on the wiki MediaWiki 1.26.2 http://zurving.net/mediawiki2/index.php?title=Desserts/garam_masala-chocolate_gingerbread&diff=221&oldid=prev 2011-09-17T18:14:38Z

<p>Created page with &quot;Makes: 3 dozen 3-inch cookies Active Time: 30 minutes Total Time: 4 hours From: Food Network - Aarti Sequeira =Ingredients= 3 cups all purpose flour, plus for dusting 2/3 cu...&quot;</p> <p><b>New page</b></p><div>Makes: 3 dozen 3-inch cookies<br /> <br /> Active Time: 30 minutes<br /> <br /> Total Time: 4 hours<br /> <br /> From: Food Network - Aarti Sequeira<br /> <br /> =Ingredients=<br /> 3 cups all purpose flour, plus for dusting<br /> <br /> 2/3 cup Dutch-processed cocoa powder<br /> <br /> 1 teaspoon baking soda<br /> <br /> 3/4 teaspoon fine salt<br /> <br /> 1 1/2 teaspoons garam masala (Indian spice blend available at specialty shops)<br /> <br /> 12 tablespoons unsalted butter, at room temperature (1 1/2 sticks)<br /> <br /> 3/4 cup light brown sugar<br /> <br /> 1 tablespoon freshly grated ginger<br /> <br /> 1 large egg, lightly beaten<br /> <br /> 1/2 cup molasses<br /> <br /> Toasted fennel seed, dried rose petals and gold or silver dragees, for garnish<br /> <br /> == Chocolate Glaze ==<br /> <br /> 6 ounces bittersweet chocolate, chopped<br /> <br /> 1 1/2 tablespoons unsalted butter<br /> <br /> 3 tablespoons corn syrup<br /> <br /> 3 tablespoons water<br /> <br /> == Royal Icing ==<br /> <br /> 1 1/2 tablespoons egg white powder<br /> <br /> 3 cups confectioners' sugar<br /> <br /> 4 tablespoons water<br /> <br /> =Directions=<br /> == Step 1 ==<br /> Combine the flour, cocoa powder, baking soda, salt, and garam masala in a large bowl. Set aside.<br /> <br /> == Step 2 ==<br /> Add the butter to the 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 the butter is smooth, about 1 minute. Add the sugar and ginger; continue to beat over medium-high speed until light and fluffy, about 4 minutes. Scrape down the sides of the bowl and beat in the egg until fully incorporated. Add the molasses and continue to beat until fully incorporated. Add the flour in 2 batches and mix on low until combined and forms a sticky dough. Divide the dough in half, wrap in plastic wrap, and pat into 2 (1/2-inch thick) rectangles. Chill for at least 2 hours and up to overnight.<br /> <br /> == Step 3 ==<br /> Preheat the oven to 350 degrees F and adjust racks to the bottom and top half of the oven. Line 3 to 4 baking sheets with parchment paper. Lightly dust a clean work surface with flour.<br /> <br /> == Step 4 ==<br /> Roll each portion of the dough into a 1/4-inch thick rectangle (if the dough becomes soft, chill for a bit in the refrigerator). Cut the dough with 3-inch cookie cutters, lay on the prepared baking sheets about 1-inch apart, and chill for 10 minutes. Bake until the cookies are golden around the 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.<br /> <br /> == Chocolate Glaze ==<br /> Combine all the ingredients in a microwave-safe bowl, cover with plastic wrap, and cook until the chocolate melts, about 1 1/2 minutes. Stir to smooth out and combine.<br /> <br /> == Royal Icing ==<br /> <br /> Combine all the 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.</div>

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