Chilli & Ginger Cookies

These cookies are an absolute joy to eat and are the main reason people at work talk to me. Easy to make - and even easier to eat - they're well worth a try. Those of a softer disposition can choose to omit the chillies, but people will laugh at you.

Ingredients

225g self raising flour
1 teaspoon bicarbonate of soda
2 teaspoons ground ginger
125g unsalted butter
100g light brown sugar (or, if you've none, normal sugar will do)
100g golden syrup
3-5 chillies, very finely chopped

1. Preheat oven to 160C and line two baking trays with greaseproofed paper
2. Put the flour, bicarb and spices into a bowl and mix well
3. Add the butter, cut into small pieces and rub it well into the flour until it resembles a crumbly mess
4. Add the sugar and syrup to it, then mix it well in - you may need to use your hands - until it binds into a dough
5. Taking about a generous teaspoon-sized amount at a time, roll them gently into balls, then place on the lined baking trays - nicely spaced - until you've made them all.
6. Using the bottom of a flat-bottomed glass - dipping every 3 or 4 times into a dish of water, so they don't stick - gently tap on each dough ball to flatten them gently. Don't worry - they'll flatten a lot more in the oven.
7. Bake for around 14 minutes until nicely golden. Let them cool and harden up a little - about a quarter of an hour or so - before lifting them from the tray.

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