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30Total Time
15Prep Time
15Bake Time

Ginger & Chilli Cookies

Quick and easy

2 Reviews

About the bake

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

30Total Time
15Prep Time
15Bake Time


  1. Step 1:

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

  2. Step 2:

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

  3. Step 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. Step 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. Step 5:

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


    • 225g Allinson's Self Raising Flour
    • 1 tsp Bicarbonate of soda
    • 2 tsp Ground ginger
    • 1/4 tsp Cayenne pepper (or smoked paprika)
    • 125g Unsalted butter (softened)
    • 100g Billington's Unrefined Light Muscovado Sugar
    • 100g Silver Spoon Golden Syrup
    • 75g Crystallised ginger (finely chopped)
    • 1 pinch Chillies (dried chilli flakes)


  • 2x Baking trays
  • Parchment paper
  • Mixing bowl

Nutritional Information

per 18g
  • 90cal Energy
  • 3.6g Fat
  • 2.2g of which Saturates
  • 14g Carbohydrates
  • 8.1g of which Sugars
  • 0.8g Protein
  • 0.19g Salt

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