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Ginger & Chilli Cookies

  • Total Time

    30m
    • Prep Time

      15m
    • Bake Time

      15m
  • Serves

    30


These Ginger & Chilli cookies are slightly chewy and deliciously spicy. For a milder cookie you can always leave out the chilli.

Method

  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.

  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 then flatten each ball slightly.

  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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We are currently reviewing the account section of Baking Mad which means you will no longer be able to sign in or create a new account on the website for the foreseeable future.
You can still browse the site and view our delicious recipes (you can even print them or email them to yourself so you have them to hand).
We apologise for any inconvenience this may cause.

We are currently reviewing the account section of Baking Mad which means you will no longer be able to sign in or create a new account on the website for the foreseeable future.
You can still browse the site and view our delicious recipes (you can even print them or email them to yourself so you have them to hand).
We apologise for any inconvenience this may cause.

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