Ginger and chilli cookies - recipe

Ginger and chilli cookies

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  1. 1

    Preheat the oven at 180°C (160° fan, gas mark 4).  Line 2 baking trays with baking parchment.

  2. 2

    Place the flour, bicarbonate of soda and spices in a mixing bowl and add the butter, cut into cubes.

    For this step you'll need:

    • 225g Self-raising white flour
    • 1tsp Bicarbonate of soda
    • 2tsp Ginger (ground)
    • ¼tsp Cayenne pepper or smoked paprika
    • 125g Butter (unsalted)
  3. 3

    Rub the butter into the flour until it makes a crumbly mixture then add the sugar, syrup and 50g of the crystallised ginger. Mix well until the mixture binds into a soft dough.

    For this step you'll need:

    • 100g Unrefined light muscovado sugar
    • 100g Golden syrup
    • 50g Crystallised ginger finely chopped
  4. 4

    Roll the mixture into about 30 small balls and place well apart on the baking trays. Sprinkle with a remaining crystalised ginger and a few chilli flakes then flatten each ball slightly.

    For this step you'll need:

    • 75g Crystallised ginger finely chopped
    • pinch Chillies dried chilli flakes
  5. 5

    Bake for 12-13  minutes until golden brown. Allow to cool and harden on the baking tray for 10 minutes before cooling.

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