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!
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.
ginger & chilli biscuits
Print recipe
Ingredients
- 75g light muscavado sugar
- 125g unsalted butter (at room temperature)
- 180g self raising flour
- 1/2 tsp bicarbonate of soda
- 4 tsp ground ginger
- 1 tsp hot chilli powder
- 100g stem ginger (very finely grated)
Directions
| 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. 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. | |
We’ve linked this recipe up to the CookBlogShare group and over on The Baking Explorer make sure you check them out for more great recipe ideas from fellow bloggers.
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These look super yummy, I love cookies/biscuits with a bit of heat! #CookBlogShare
Thank you Monika, I agree I love a hit of chilli.
Gosh they do look good. Do you deliver? Thanks for sharing on #CookBlogShare
Jacqui if you lived close I’d happily deliver some.
What a unique combination, they sound great!
Thank you TurksWhoEat, one of my favourite biscuit recipes.
Wow! These look so good, and I can only imagine how good they taste. I love ginger biscuits, bit have never though of incorporating chilli to the mix, I bet it brings a lovely change. #CookBlogShare
Angela x
Thank you Angela, I love these biscuits they’re probably my favourite. I love ginger and chilli in pretty much anything!
ooooh thats an interesting biscuit flavour, I love ginger biscuits and adding some chilli is very interesting. They look gorgeous and I am sure I would love them x
Thank you Jenny if you like both flavours you should enjoy these – make them as spicy as you want. Really quick bake too.
These look great! I so love the sound of the ginger chilli combination! Had chocolate ginger before and chocolate chilli before but just ginger and chilli – oh so explosive! Look forward to trying them! x
Hi Jo, they definitely pack a punch, but easy to adjust how much heat you like. Great combination with the warming heat of the ginger and the spice of the chilli! Love to see if you make them. Cheers, Michelle x
They look absolutely perfectly baked and sound yummy!
Thanks for that Kat, they are so quick and easy but so very more..ish and easy to devour quickly! Cheers, Michelle x
Ohh, these sound delicious and look amazing. I love ginger biscuits, I bet the chilli adds another great layer of flavour. #CookBlogShare
The chilli definitely makes a great addition. We love chilli here at Lost in Food and always find somewhere to add it!:-) Thanks for the comments! Cheers, Michelle x
Ooh these look perfect! I love the idea of ginger and chilli together in a biscuit – must give these a go.
Thanks Mandy, they are really quick to make as well and keep in the fridge to be made the next day to bake up. Cheers, Michelle x
This recipe excites me, I love ginger, I love chilli and I also love chilli in desserts and chocolate, so these biscuits seem to be made just for me! I’ll have to tweak to make them Gluten Free but that’s no biggie…plus these are vegan too so no nasty eggs to have to replace! Perfect! Thank you for sharing #CookBlogShare
Thank you Rebecca, they are so easy to make and as they’re a biscuit they don’t have the same rise, I think they should be quite easy to convert to gluten free. Hope you enjoy.
I hate reaching the bottom of the cookie jar. I’m sure that will not take me long, given the delicious (and fiery) combination of ingredients here! Ginger is one of my favorite flavors, and I’m sure that the addition of chili powder brings out that flavor even more. I can’t wait to try these!
Michelle, they are so easy to make but to be honest I eat them far too quickly! I love ginger biscuits!
You are my hero! A friend just returned from London and gave me a tin of Lucifer’s biscuits. AFter eating the first several, I’m already panicking about running out. Thanks so much for posting your recipe! Would you help me with one part? Your recipe calls for 1 tsp “hot chilli powder”. In my stores, chili powder means something else (and includes garlic and cumin!) Will I be ok using cayenne?
Thanks so much!
Hi John, thanks for the comment and glad we could help!:-) Yes I do understand as being originally from Canada myself that the chilli powders are different. Ours in the Uk is purely chillies ground down into a powder with nothing else added. You could try the cayenne but I’m unsure if it would give the flavour you’d be looking for, but could certainly try it. Failing that, if you have a spice grinder or blender you could get some dried chillies and make your own chilli powder? Hope this helps! Cheers, Michelle
My hero! A friend just brought me back a tin of Lucifer’s Biscuits and, after the first several, I’m already panicking about running out. I’m so grateful to have found you and your recipe. One question: Is your “hot chilli powder” the same as cayenne pepper? The chili powder sold in our stores contains, among other things, garlic and cumin! Will cayenne pepper work for me?
Thanks so much for the help!
John
How much is 100 grams stem ginger – I tried to look up – and it said 2 cups – I think not.
Thanks, and let me know.
Hi Eva, thanks for the comment.
The stem ginger we used was as per the attached link. The jar is about 350g so its roughly just under 1/3 of this jar. Its a stem ginger in a syrup so its not fresh root ginger that you might be referring to. If you can’t find the stem ginger in syrup, then I have also made them just using 1-2 tsp of ground ginger, they aren’t as soft and chewy, but rather a crispier biscuit. Hope this helps, Cheers, Michelle
https://www.amazon.co.uk/Opies-Stem-Ginger-Syrup-280g/dp/B003UG8IMI
Thank you for this recipe. You saved my new tea time addiction! I ate the last ginger cookie from my gift tin of Fortnum & Mason ‘Explorers’ Biscuit Selection. Friends from Twickenham visited over recent holidays and gifted us. While all of the selections were delicious, I really fell for the ‘Lucifer’ -ginger chili biscuit. I tried my hand at making it. Alas, my biscuits were not IT!! Your recipe looks like the ‘real deal.’ I need help translating to US measurement. How hot is a 180CFan oven? With love and gratitude from New York City.
Thank you for your lovely comments, we love these biscuits and they’re really easy to make! A 180CFan is the same heat as as 200C, 400F according to the internet, however, as one of us is from Canada, we would even be tempted to start at an oven of 350F in the US or Gasmark 6. Our tip is to make sure you drain as much of the stem ginger syrup as you can, you don’t want the dough too wet. We hope you enjoy. We have also made them without the stem ginger (as ran out!) and used extra ground ginger, not quite as lovely but still a great taste. And we would love to hear and see photos after you make them! Cheers, Lesley & Michelle x