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.
You can alter the amount of chilli and ginger that you add to these biscuits. If you want to leave out the chilli altogether you will still have a delicious ginger biscuit.
ginger & chilli biscuits
Amount Per Serving (30 g)
Calories 72Calories from Fat 27
% Daily Value*
Saturated Fat 2g13%
Vitamin A 130IU3%
* Percent Daily Values are based on a 2000 calorie diet.
• Please note that the nutrition information provided above is approximate and meant as a guideline only •