Garam masala and ginger and spices are the most common component of hot Indian dishes, so why not add them to cookies too? And any chocolate coated pastries are always a real hit. Says the author Aarti Sequire’s Recipe. Share with Friends: 
Time: 3 hours. 42 minutes Difficulty: medium Quantity: 36 cookies 7.5 cm in size. The recipes use measuring containers with a volume of: 1 glass (st.) – 240 ml. 3/4 cup (st.) – 180 ml. 1/2 cup (Art.) – 120 ml. 1/3 cup (st.) – 80 ml. 1/4 cup (st.) – 60 ml 1 tablespoon (tbsp.) – 15 ml. 1 teaspoon (tsp) – 5 ml
Ingredients for the recipe:
- 3 tbsp. premium wheat flour, plus for sprinkling
- 2/3 Art. cocoa powder
- 1 tsp baking soda
- 3/4 tsp fine salt
- 1.5 tsp seasonings garam masala (a mixture of Indian spices, you can purchase at a special store)
- 12 tbsp. l (170 g) unsalted butter temperature
- 3/4 Art. light brown sugar
- 1 tbsp. l grated fresh ginger
- 1 lightly beaten large egg
- 1/2 tbsp. black molasses
- Chocolate icing, see recipe below
- Royal Glaze, see recipe below
- Roasted fennel seeds, dried rose petals and gold and silver confectionery beads, for decoration
Recipes with similar ingredients: premium flour, cocoa, garam masala, brown sugar, ginger root, eggs, molasses, fennel seeds, confetti
Recipe preparation:
- In a large bowl, combine flour, cocoa powder, soda, salt and spice. Put it down.In a bowl of a stationary mixer put creamy oil (or in a large bowl if using a hand mixer). WITH Use the “guitar” nozzle to beat the oil at a moderately high speed to smoothness for about a minute.
- Add sugar and ginger, beat on moderately high speed until the mass becomes airy and whitens, about 4 min Collect the dough from the edges of the bowl, add the egg and well mix. Add molasses and continue whisking until homogeneity. In two steps, add flour and mix on low speed to get sticky dough. Divide the dough in half, wrap in cling film and form two rectangular tortillas (1 cm thick). Refrigerate for at least two hours or for the night.
- Preheat the oven to 180C and place the grills in the top and bottom half of the oven. Cover 3-4 parchment baking sheets paper. Spray the work surface lightly with flour.
- Roll each portion of the dough into a 0.6 cm rectangle (if the dough becomes soft, refrigerate a little in the refrigerator). Cut cookies with a mold of 7 cm in diameter, lay on prepared baking sheet at a distance of 2.5 cm and cool for 10 minutes. Bake until the edges of the cookies turn golden, about 12 minutes Place on a wire rack until completely cooled. Optional decorate the gingerbread with chocolate or royal icing. Make out fried fennel seeds, dried rose petals or silver confectionery beads.
- Chocolate glaze: 170 g chopped bitter Chocolate1.5 tbsp. l (75 gr.) Unsalted butter 3 tbsp. l corn syrup 3 tbsp. l mix all the ingredients in a bowl for microwave, cover with cling film and cook until chocolate melts, about 1.5 minutes Stir until smooth.
- Royal icing: 1.5 tbsp. l dry egg white 3 tbsp. powdered sugar 4 tbsp. l mix all the ingredients in a bowl medium size. Whip with an electric hand mixer on moderately high speed until thick and brilliant peaks, about 6 min.
