Rayy Sweet Gingerbread
(Nan-e Qandi, persian gingerbread biscotti)
makes 6 10x5x1/4" loaves
1 cup warm water
1/4 cup vegetable oil
1/4 cup molasses
1/4 cup honey
3-inch piece of fresh ginger, grated
3/4 cup brown sugar
1 hot red chili, chopped (or 1/2 teaspoon chili paste)
4 cups all-purpose unbleached flour
1 teaspoon baking powder
1/2 teaspoon salt
1/2 teaspoon ground cinnamon
1/4 cup sesame seeds
Preheat the oven to 400 & line a baking sheet with a piece of parchment paper.
In a small bowl, combine the water, oil, molases, honey, ginger, sugar, and chili. Mix well.
Sift together the flour, baking powder, baking soda, salt and cinnamon onto a piece of wax paper and transfer to a mixing bowl. Gradually blend in the molasses mixture and knead until the dough forms into a ball (about 5 minutes).
Divide the dough into 6 equal balls, cover with a dish towel and allow to rest for 20 minutes.
Roll out one ball on a floured surface to form a 10"x5"x1/4" think oval loaf.
Immediately place the rolled out dough on the baking sheet and paint the dough with water. Then run a fork down the loaf with a fork and sprinkle with sesame seeds. Repeat for the remaining dough. Bake for 7 to 10 minutes, until puffy.
Remove from the oven and allow to cool.
The author recommends dipping in a glass of sweet, hot tea. Cheers!
Update! Here's a photo from a batch I made to celebrate Chinese New Year: