If you've read Guilty as Cinnamon, my second Spice Shop mystery, you've met Garam Masala, the Indian blend Sandra uses in her spiced nuts. It's widely available, or you can make your own with my recipe in Guilty as Cinnamon. And you know my girl Pepper loves to spice up her cookies! I'm eager to try Anne's savory take on the classic molasses cookie!
Fleur de Sel is a French flake salt; if you don't have it, try Maldon Flake or a crystal salt. Ginger Sugar is a Red Stick blend; Anne says if you don't have it, you can substitute turbinado sugar, the raw, golden crystals -- you'll need about 1/4 cup for rolling. That sounds great -- you could add a little dried ginger, 1/2 teaspoon at a time, until you get a good hint of the ginger, without letting it overpower the sweetness.
Have you used a spice in an unexpected way in a recipe? We’d love to hear your spicy story. Leave a comment below for a chance to win a gift box from Red Spice with Garam Masala, Chai Spice, and Ginger Sugar!
Molasses Cookies with Garam Masala
ANNE: Garam Masala is
typically reserved for savory cooking. Indian recipes often call for a teaspoon
or two in a big, bubbly pot of golden curry—for good reason! Garam Masala is a
blend of coriander, cumin, cloves, cinnamon along with a little turmeric. We
wondered what this aromatic blend would do for a spice cookie, so we added to a
chewy molasses cookie and were pleasantly surprised. We took the flavor a step
further by blooming the spice blend in hot, browned butter (known as liquid
gold in these parts.) The result? A fantastically complex cookie that’s a must
for your next dessert table.
1 stick
unsalted butter
1-1/2 teaspoons Garam
Masala
2 cups
all-purpose flour
2 teaspoons baking
soda
½ teaspoon Vietnamese Cinnamon
1/4 teaspoon Fleur de Sel
1 cup sugar
1/4 cup molasses
1 large egg,
lightly beaten
nonstick spray
Ginger Sugar
First, bloom
the spices in the browned butter. To brown the butter, heat in a small pot over
medium heat until the butter begins to brown. Stir often. Adjust the heat to
prevent burning. You’re looking for an even caramel-brown color.
Once the
butter is browned, turn off the heat and add in the Garam Masala—the spices
will bloom in the hot butter. Move the butter to the fridge or freezer and
allow to re-solidify.
Whisk together
the flour, baking soda, Vietnamese Cinnamon, Garam Masala and Fleur de Sel. Using a stand mixer, cream together the bloomed
browned butter and sugar until light and fluffy, scraping down the sides of the
mixer occasionally. Beat in the molasses and egg. Add in the
flour mixture slowly and beat on low until incorporated. Chill the dough
for 2 hours.
Preaheat oven
to 350 F. Form dough into 20 balls and roll in Ginger Sugar. Line 2
baking sheets with parchment and lightly spray with nonstick spray. Place 3
inches apart on baking sheets and bake for 8-10 minutes or until puffed and
cracked on the top. Slide off the baking sheet with a
spatula and onto a cooling rack. Allow to cool completely.
Have you used a spice in an unexpected way in a recipe? We’d love to hear your spicy story. Leave a comment below for a chance to win o gift box from Red Spice with Garam Masala, Chai Spice, and Ginger Sugar!
(US addresses only; winner will be announced Tuesday, November 27.)
(US addresses only; winner will be announced Tuesday, November 27.)
Anne Milneck, a native of LaPlace, Louisiana, is a classically trained chef and owner of Red Stick Spice Company in Baton Rouge. She has lived and raised her family in Baton Rouge for 30 plus years. Anne returned to school at the age of 40 to earn a culinary degree from Nicholl State’s John Folse Culinary Institute.
Red Stick Spice offers bulk spices, olive oils, balsamics, and teas, plus cooking classes. You can find Anne in the store teaching classes and guiding customers toward better home cooking. Anne also hosts the home cooking podcast Smidgen. Anne is also a certified Tea Sommelier.
