Silver Spoon

Ginger and Chilli Cookies

Ginger and Chilli Cookies

Recipe Submitted By: bakingmad

These Ginger and Chilli cookies  are slightly chewy and deliciously spicy. Leave out the the chilli if you don’t want the heat!

Preparation Time 15 minutes
Baking Time 15 minutes
Portions 30
Skill Level Easy
Average Rating 0 stars
 

Ginger and Chilli Cookies Ingredients

225 grams Self Raising White Flour (Allinson Nature Friendly) Self Raising White Flour (Allinson Nature Friendly)
1 tsp Bicarbonate Of Soda
2 tsp Ginger ground
grams Cayenne Pepper, 1/4 tsp
125 grams Butter
100 grams Light Muscovado Sugar (Billington's) Light Muscovado Sugar (Billington's)
100 grams Golden Syrup (Silver Spoon) Golden Syrup (Silver Spoon)
75 grams Crystallised Ginger, finely chopped
pinch Dried Chilli Flakes
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This recipe uses

  • Self Raising White Flour (Allinson Nature Friendly)
  • Light Muscovado Sugar (Billington's)
  • Golden Syrup (Silver Spoon)

How to make Ginger and Chilli Cookies

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  1. Pre heat the oven at 180°C/ fan oven 160°, Gas Mark 4. Line 2 baking trays with baking parchment. method tip
  2. Place the flour, bicarb and spices in a mixing bowl and add the butter, cut into cubes.
  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.
  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, flatten slightly. ( you may have to bake in batches) method tip
  5. Bake for 12-13 minutes until golden brown. Allow to cool and harden on the baking tray for 10 minutes before cooling.
  6. Tip – these are quite spicy so omit the chilli flakes if liked.
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