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Ginger and Chilli Cookies

Ginger and Chilli Cookies

Recipe Submitted By: bakingmad

These Ginger and Chilli cookies are slightly chewy and deliciously spicy. Leave out the the chilli if you don’t want the heat!

Preparation Time	15 minutes
Baking Time	15 minutes
Portions	30
Skill Level	Easy
Average Rating

Ginger and Chilli Cookies Ingredients

225 grams	Self Raising White Flour (Allinson Nature Friendly)
1 tsp	Bicarbonate Of Soda
2 tsp	Ginger ground
grams	Cayenne Pepper, 1/4 tsp
125 grams	Butter
100 grams	Light Muscovado Sugar (Billington's)
100 grams	Golden Syrup (Silver Spoon)
75 grams	Crystallised Ginger, finely chopped
pinch	Dried Chilli Flakes

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How to make Ginger and Chilli Cookies

Click on the text to highlight the different stages as you go along,
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Pre heat the oven at 180°C/ fan oven 160°, Gas Mark 4. Line 2 baking trays with baking parchment.
Place the flour, bicarb and spices in a mixing bowl and add the butter, cut into cubes.
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.
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, flatten slightly. ( you may have to bake in batches)
Bake for 12-13 minutes until golden brown. Allow to cool and harden on the baking tray for 10 minutes before cooling.
Tip – these are quite spicy so omit the chilli flakes if liked.

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