Ginger & Chilli Cookies
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.
Method
Step 1
Preheat the oven at 180°C (160° fan, gas mark 4). Line 2 baking trays with baking parchment.
Step 2
Place the flour, bicarbonate of soda and spices in a mixing bowl and add the butter, cut into cubes.
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.
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.
Step 5
Bake for 12-13 minutes until golden brown. Allow to cool and harden on the baking tray for 10 minutes before cooling.
Ingredients
- 225gAllinson's Self Raising Flour
- 1 tspBicarbonate of soda
- 2 tspGround ginger
- 1/4 tspCayenne pepper (or smoked paprika)
- 125gUnsalted butter (softened)
- 100gBillington's Unrefined Light Muscovado Sugar
- 100gSilver Spoon Golden Syrup
- 75gCrystallised ginger (finely chopped)
- 1 pinchChillies (dried chilli flakes)