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 particular biscuit 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. They are perfection in these ginger and chilli biscuits!
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 to create my own ginger and chilli biscuits. Here’s the result, a ginger biscuit, with a nice chew of stem ginger and a good kick of chilli.
Why do you chill the dough?
The cookie is chilled for at least 2 hours in the fridge or longer if time allows. The purpose of chilling the dough is to firm it up. If it goes into the oven cold the balls of dough will melt down into the shape of a cookie. If the dough is too warm when you roll it out, the biscuits will spread out too much during the baking process. You don’t want to be left with flat biscuits.
These ginger and chilli biscuits really do pack a punch, there is a hit of both ginger and chilli. However, if the chilli is too much you can simply reduce the amount you add to the dough.
Indeed if chilli isn’t really your thing you can leave it out altogether. You will still be left with a lovely ginger biscuit.
Stem ginger, point worth noting:
It is worth mentioning that when making these ginger and chilli biscuits you need to add stem ginger to the dough mix. You must use stem ginger, which comes out of a jar and is covered in syrup. Although you don’t add any of the actual syrup to the dough, the grated stem ginger is covered in it, and this very much helps bind the dough together.
So please do not replace the stem ginger with, say crystallised ginger, as this would result in the dough being too dry to roll out.
How long will these cookies keep?
These cookies are great enjoyed still warm from the oven with a hot cup of tea, which is how I enjoy them. However, once cooled, place them in an airtight container where they will keep for 4-5 days.
Can you freeze these cookies?
I do not recommend freezing the cookies themselves as they will soften too much during the defrosting process. However, you can freeze the cookie dough. Make a batch of dough, bake one half and place the remaining dough in a container suitable for the freezer.
When you are ready to bake the cookies, remove the dough from the freezer and allow to defrost in the fridge before rolling into balls and cooking as directed.
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Additional recipe suggestions:
If you like these simple biscuits then try some of our other simple bakes:
- Sticky Gingerbread Bundt Cake
- Chocolate & Hazelnut Cookies
- Lemon Butter Biscuits
- Orange Butter Biscuits
- Spiced Christmas Cookies
- Custard Creams
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.
• Please note that the nutrition information provided above is approximate and meant as a guideline only •Share on Facebook
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