Ginger and chilli cookies

  • Total Time

    30m
    • Prep Time

      15m
    • Bake Time

      15m
  • Serves

    30
  • Skill Level

    Easy
  • Dietary Needs

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These ginger and 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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