Wonderfully spicy ginger biscuits with a kick of chilli, a quick and easy bake.
The idea for this recipe came about last week when I sadly reached the bottom of my tin of Fortnum & Mason’s “Lucifer’s Ginger & Chilli Biscuits”. I blame Michelle for this addiction, she got a tin from her husband for Christmas last year and let me taste! As anyone who knows me can attest, ginger and chilli are two of my favourite flavourings for sweet or savoury.
Without any doubt, these are my favourite biscuits. But given the cost and the fact that I’d have to have them sent to me (further increasing the cost) there’s just no way to easily sustain this biscuit habit, as much as I’d like to! What to do? Well simple really, come up with your own (significantly cheaper) version. I found a basic biscuit recipe and began adapting it. Here’s the result, a ginger biscuit, with a nice chew of stem ginger and a good kick of chilli.
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Alternative recipe suggestions:
If you like these simple bakes then try our quick Chocolate & Hazelnut Cookies, our Lemon Butter Biscuits or our Spiced Christmas Cookies, great any time of year. These cookies are also delicious served with our Mulled Apple Juice. If you enjoyed this bake have a look at our Ultimate Guide to Baking with Kids, full of great recipe suggestions for baking with children.
ginger & chilli biscuits
- 75 g light muscavado sugar
- 125 g unsalted butter - at room temperature
- 180 g self raising flour
- 1/2 tsp bicarbonate of soda
- 4 tsp ground ginger
- 1 tsp hot chilli powder
- 100 g stem ginger - very finely grated
- Cream together the sugar and the butter until really well combined and light in colour.
- Add all the remaining ingredients to the bowl and mix well until everything is thoroughly combined. Then place the dough in a bowl, cover with clingfilm and place in the fridge for a minimum of 2 hours, but ideally overnight.
- When ready to bake, remove the dough from the fridge and roll into balls the size of a cherry tomato. Place the balls onto a lined baking tray, taking care to space them out as they will flatten in the oven when baked. From this mixture you should get between 26-30 biscuits.
- Place in an oven at 180CFan for 12-14 minutes until the biscuits are golden in colour. Remove from the oven and place on a wire rack to cool and harden.
- You can store these biscuits in an airtight container and enjoy them for several days.
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