Chocolate Garam Masala Gingerbread Recipes

CHOCOLATE-GARAM MASALA GINGERBREAD

Steps:

• Whisk together flour, cocoa, baking soda, salt and garam masala.
• Combine butter, brown sugar and ginger in work bowl of stand mixer with paddle. Beat until light and fluffy, about 5 minutes. Scrape down sides of bowl, add egg and beat until combined. Add molasses and beat until combined. Add 1/2 dry mixture and beat on low until incorporated; add remaining dry mixture and repeat. Divide dough in half and pat into 1/2" thick rectangles. Wrap in plastic wrap and refrigerate 2-12 hours.
• Preheat oven to 350°F Place racks in upper and lower 1/3 of oven. Line 4 baking sheets with parchment or Silpat. Dust a work surface lightly with flour.
• Roll out one rectangle to 1/4" thick. Cut with cookie cutters and place cut outs on baking sheets, leaving 1" between cookies. Chill in refrigerator 10 minutes, then transfer to oven to bake until edges are golden, about 12 minutes. Cool on baking sheet 5 minutes then transfer to a rack to cool to room temperature. Decorate with Chocolate Glaze or Royal Icing as desired; top with toasted fennel seeds, dried rose petals or dragees.
• For chocolate glaze, combine chocolate, butter, corn syrup and water in a small bowl. Cover with plastic wrap and microwave on high in 30 second bursts, stirring each time, until chocolate melts, about 90 seconds total. Stir until smooth.
• For royal icing, combine egg white powder, confectioners' sugar and water in a bowl. Beat with a handheld electric mixer on medium-high until it forms stiff, glossy peaks, about 6 minutes.

CHOCOLATE GINGERBREADS

Steps:

• Beat 1 1/4 cups dark brown sugar and 1 stick butter until fluffy, then beat in 1 egg and 1 teaspoon vanilla, 1/4 cup molasses, 2 tablespoons minced crystallized ginger and a large pinch each of ground cinnamon and cloves with the egg. Whisk 1 1/2 cups flour, 1/2 cup Dutch-process cocoa powder, 3/4 teaspoon salt and 3/4 teaspoon baking soda; stir into the butter mixture. Do not chill. Drop by tablespoonfuls, sprinkle with coarse sugar and bake 8 to 12 minutes at 350 degrees.

CHOCOLATE-SWIRL GINGERBREAD

Steps:

• Preheat oven to 325 degrees. Butter an 8-inch square pan. In a bowl, combine flour, brown sugar, ginger, baking powder, salt, pepper, and cloves.
• Melt the butter in the water in a small saucepan over medium heat, and stir mixture into the dry ingredients until smooth. Stir in molasses and egg.
• Pour half the batter into prepared pan. With a spoon, drizzle half the chocolate over the batter. Pour remaining batter on top, and drizzle the remaining chocolate over the batter in a decorative pattern.
• Bake the cake until a toothpick inserted in the center comes out clean, about 30 minutes.

CHOCOLATE GINGERBREAD

Steps:

• Line two baking sheets with Silpat baking mats, and set aside. Chop chocolate into 1/4-inch chunks; set aside. In a medium bowl, sift together flour, baking soda, ground ginger, cloves, nutmeg, and cocoa.
• In the bowl of an electric mixer fitted with the paddle attachment, cream grated ginger and butter until light and fluffy, about 4 minutes. Add brown sugar; beat until combined. Add molasses; beat until combined.
• Add the flour mixture in batches until fully incorporated. Mix in chocolate, cover with plastic wrap; refrigerate until firm, 2 hours or more.
• Preheat oven to 325 degrees. Place the sugar in a pie plate. Using a 1-ounce ice-cream scoop, scoop the dough into a bowl filled with sugar. Roll each ball of dough in sugar. Bake until surface cracks slightly, 13 to 15 minutes. Let cool for 5 minutes, then transfer to a wire rack to cool completely.