Garam Masala-Chocolate Gingerbread
Garam Masala-Chocolate Gingerbread might be a good recipe to expand your dessert recipe box. One portion of this dish contains around 2g of protein, 7g of fat, and a total of 185 calories. This recipe serves 36. For 35 cents per serving, this recipe covers 4% of your daily requirements of vitamins and minerals. It is perfect for Christmas. If you have all purpose flour, light brown sugar, confectioners' sugar, and a few other ingredients on hand, you can make it. 833 people were glad they tried this recipe. From preparation to the plate, this recipe takes roughly 3 hours and 42 minutes. It is brought to you by Foodnetwork. All things considered, we decided this recipe deserves a spoonacular score of 16%. This score is rather bad. Similar recipes include garam masala , how to make punjabi garam masala powder at home, Garam Masala, and Garam Masala.
Servings: 36
Preparation duration: 30 minutes
Cooking duration: 192 minutes
Ingredients:
3 cups all purpose flour, plus for dusting
1 teaspoon baking soda
6 ounces bittersweet chocolate, chopped
3 cups confectioners' sugar
3 tablespoons corn syrup
2/3 cup Dutch-processed cocoa powder
1 large egg, lightly beaten
1 1/2 tablespoons egg white powder
1 1/2 teaspoons garam masala (Indian spice blend available at specialty shops)
1 tablespoon freshly grated ginger
3/4 cup light brown sugar
1/2 cup molasses
3/4 teaspoon fine salt
1 1/2 tablespoons unsalted butter
12 tablespoons unsalted butter, at room temperature (1 1/2 sticks)
3 tablespoons water
4 tablespoons water
Toasted fennel seed, dried rose petals and gold or silver dragees, for garnish
Equipment:
bowl
stand mixer
hand mixer
plastic wrap
baking paper
baking sheet
oven
cookie cutter
Cooking instruction summary:
Combine the flour, cocoa powder, baking soda, salt, and garam masala in a large bowl. Set aside. 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. 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. 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. 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. 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.
Step by step:
1. Combine the flour, cocoa powder, baking soda, salt, and garam masala in a large bowl. Set aside.
2. 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.
3. 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.
4. Add the molasses and continue to beat until fully incorporated.
5. 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.
6. 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.
7. 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).
8. Cut the dough with 3-inch cookie cutters, lay on the prepared baking sheets about 1-inch apart, and chill for 10 minutes.
9. Bake until the cookies are golden around the edges, about 12 minutes.
10. Transfer to a rack to cool completely. Decorate, as desired, with Chocolate Glaze or Royal Icing.
11. Garnish with toasted fennel seeds, dried rose petals, or silver dragees.
12. 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.
13. 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.
Nutrition Information:
covered percent of daily need
