Ginger and chilli cookies - recipe

Ingredients

Recipe , Cookies , Ginger , Chilli

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1

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

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

⇐ Ginger biscuits

German heart biscuits ⇒