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
- 225g Self-raising white 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 Golden syrup
- 75g Crystallised ginger (finely chopped)
- 1 pinch Chillies (dried chilli flakes)
- 225g Self-raising white flour
Utensils
- 2x Baking trays
- Parchment paper
- Mixing bowl
Recipe Reviews
Really good recipe amazing biscuits good kick making fir homemade Christmas hampers
Really good recipe, completed with and without chilli for a Halloween trick or treat theme. Both went down very well and the afterburn caused by cayenne was ideal.
Ingredients
- 225g Self-raising white 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 Golden syrup
- 75g Crystallised ginger (finely chopped)
- 1 pinch Chillies (dried chilli flakes)
- 225g Self-raising white flour
Utensils
- 2x Baking trays
- Parchment paper
- Mixing bowl