Chocolate and gingerbread cookies with garam masala spices

Votes: 2

How to Make - Garam Masala Chocolate Gingerbread Cookies

Time: 3 hours 42 minutes
Complexity: average
Quantity: 36 cookies, 7.5 cm in size.

Ginger and garam masala spices are a common ingredient in spicy Indian dishes, so why not add them to cookies? And any baked goods covered in chocolate are always a hit, says recipe author Aarti Sequeira.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

3 cups all-purpose flour, plus extra for dusting
2/3 cup cocoa powder
1 teaspoon baking soda
3/4 tsp fine salt
1.5 tsp seasoning garam masala (a mixture of Indian spices, available at a specialty store)
12 tbsp (170 g) unsalted butter, room temperature
3/4 cup light brown sugar
1 tbsp. grated fresh ginger
1 large egg, lightly beaten
1/2 cup black molasses
Chocolate glaze, see recipe below
Royal icing, see recipe below
Toasted fennel seeds, dried rose petals and gold and silver pastry beads, for decoration

Ingredient Substitution Suggestions

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Cooking the dish according to the recipe:

In a large bowl, combine flour, cocoa powder, baking soda, salt, and spices. Set aside.

Place the butter in the bowl of a stand mixer (or in a large bowl if using a hand mixer). Using the paddle attachment, beat the butter on medium-high speed until smooth, about 1 minute.
Add the sugar and ginger and beat on medium-high speed until light and fluffy, about 4 minutes. Scrape the batter down the sides of the bowl, add the egg, and mix well. Add the molasses and continue beating until smooth.

Add the flour in two additions and mix on low speed until a sticky dough forms. Divide the dough in half, wrap in plastic wrap, and form into two rectangular patties (1 cm thick). Refrigerate for at least two hours or overnight.

Preheat the oven to 180°C (350°F) and position racks in the upper and lower halves of the oven. Line 3-4 baking sheets with parchment paper. Lightly dust the work surface with flour.
Roll each portion of dough into a 0.6 cm thick rectangle (if the dough becomes soft, chill it briefly in the refrigerator). Cut out cookies with a 7 cm diameter cutter, place them 2.5 cm apart on the prepared baking sheet, and chill for 10 minutes. Bake until the edges are golden brown, about 12 minutes. Transfer to a wire rack to cool completely. Decorate the gingerbread cookies with chocolate or royal icing, if desired. Decorate with toasted fennel seeds, dried rose petals, or silver beads.
Chocolate glaze:

170 g chopped dark chocolate
1.5 tbsp (75 g) unsalted butter
3 tablespoons corn syrup
3 tablespoons of water

Combine all ingredients in a microwave-safe bowl, cover with plastic wrap, and cook until the chocolate melts, about 1.5 minutes. Stir until smooth.
Royal icing:

1.5 tbsp dry egg white
3 cups powdered sugar
4 tablespoons of water

Combine all ingredients in a medium bowl. Beat with an electric hand mixer on medium-high speed until stiff, glossy peaks form, about 6 minutes.