Chilli Gingerbread Biscuits
Makes about 10 large biscuits.​​


1. Sift the flour, ginger, cinnamon, chilli powder and bicarbonate of soda into a mixing bowl.  Mix with a spoon to ensure good distribution of the chilli powder. Pour into the bowl of a food processor.
2. Cut the butter into small chunks and add them to the bowl.
Blend until the mixture looks like fine breadcrumbs.
3. Add the sugar and mix.
4. In a separate bowl, beat the egg and the syrup together, then add to the food processor.
5. Pulse until the mixture clumps up together forming a dough.
6. Knead the dough until smooth.
7. Wrap in clingfilm and chill in the fridge for 15 minutes.
8. Preheat oven to 190 degrees celsius/375 degrees fahrenheit, gas mark 5 and line 2-3 baking trays with greaseproof paper.
9. Roll out the dough until it is about 5mm thick, on a lightly floured surface, and cut out the biscuit shapes with your desired cutter.
10. Place on the baking trays, leaving a fair gap between each biscuit.
11. Bake for 12-15 minutes until light golden brown.
12. Leave on the baking trays for 10 minutes then place on a cooling rack.
13. Once cool decorate the biscuits.

350g plain flour
100g (4oz) butter
175g (6oz) soft light brown sugar
2 teaspoons of ground ginger
1 teaspoon of ground cinnamon
1 teaspoon of bicarbonate of soda
1 egg
4 tablespoons of golden/maple syrup
1 teaspoon of Hot Pods Chilli Powder (or to preference) or similar alternative.

Icing to decorate.

More recipes to follow...