Thursday, 22 December 2011
Garam Masala Gingerbread
Ginger is such a versatile spice used in both savoury and sweet dishes. It is a common ingredient in South Asian cuisine where it forms the base of many sauces, adding tangy, pungent notes and lemony aromas. It's mild sweetness also works well in cakes, biscuits and especially, with chocolate (see my Chocolate Terrine with Speculoos recipe).
Anyone for tea?
I have adapted the following recipe from Sophie Grigson's SPICES, an interesting read for anyone who wants to learn about using spices in the kitchen. I have opted for crystallized (or candied) ginger here rather than stem ginger as recommended in the original recipe, for its chewy texture, and added black treacle for extra moistness and depth. As a result I have reduced the sugar quantity to make up for this sweet addition and substituted the cinnamon for garam masala as it is one of the main ingredients in this blend.
Posted by Gaz