Now I’m going to start with a moan: I am fed up with the way chilli is being put into things it has no place being just to be trendy. Maybe it’s me, but I’m yet to taste any chocolate bar that benefits from teaming up with chilli - it always tastes like an unwanted add-on. I don’t like lots of spice with creamy things – it’s a personal choice – I can’t even eat creamy curries. These biscuits have proven to me that chilli in baking can work. I haven’t tried any chilli in cakes so if you have any recipes you think might educate me please share!
The first time I made these biscuits I wondered why they didn’t spread on baking. Then I realised that the idiot making them i.e. me, had left the golden syrup out – but they tasted delicious and looked like domed buttons:
Second time of making I made sure my brain was awake, and added the golden syrup. This created a softer dough that did spread on baking. Just as tasty, but a different look. The golden syrup does diminish the hit of chilli – so if you use it, I’d consider adding more chilli. Here they are made with the syrup:
This recipe appealed to me because I suspected the spice would work really well...and it does. You don’t get a burn of chilli; what you get is delicious enhancement to the gingery fire of the biscuit. This recipe is the way forward for me, as often in the past I’ve put loads of ginger into biscuits to get that burn of spice and it’s been a hit-and-miss affair. This is far simpler – you only put in a little ginger and the tiniest hint of cayenne yet achieve a warmer, rounder flavour.
The biscuits can be made two ways – larger for a soft, chewy cookie (don’t get me started on soft, chewy cookies. I’ll save that rant for another day!) or smaller for a crisp biscuit. I got 50 cherry-sized (they spread on baking) biscuits from the mix. Did someone say, “bargain”?
These biscuits couldn’t be easier to make. The one snag, which could hold you up if you don’t read the recipe in advance, is the chilling time required. It needs to chill for several hours (or overnight) before you roll your biscuits. You need a firm, chilled dough:
Incidentally, it’s National Baking Week this week; I only knew because Tanya from Cooking Fantastic told me! Was everyone else aware and it’s just me with my eyes and ears closed?
No update from me this weekend as I’m off to enjoy a long weekend with Mr CC.
125g unsalted butter, at room temperature
75g light muscovado sugar
3 tablespoons golden syrup – you can omit this if you wish and you’ll get a firmer, smaller biscuit
180g self raising flour
½ teaspoon bicarbonate of soda
2 teaspoons ground ginger
Generous pinch of cayenne pepper – use two pinches if you include the golden syrup
50g stem ginger, cut into tiny pieces – I used the food processor
Cream together the butter and sugar until it is light and well combined.
Add the golden syrup and beat well. (NB. you can omit the syrup for a smaller, firmer biscuit - just as delicious!)
Add the flour, bicarbonate of soda, ground ginger and cayenne pepper along with the chopped stem ginger and stir well.
Place the dough in a bowl, cover with clingfilm and refrigerate for several hours or overnight.
Preheat the oven to 200°C/ fan oven 180°C/ 390°F/ gas mark 6.
Line two baking sheets with baking paper.
Take cherry sized balls of dough and roll between your hands. This will give you crisp biscuits; if you want chewy cookies take a walnut sized piece of dough.
Place on a baking sheet leaving approx 2cm between the biscuits. Maybe leave more room if you put golden syrup into the mix.
Bake for 12-14 minutes or until the biscuits are golden.
Leave to cool, on their trays, as they will be soft at first.
When cool store in an airtight container. They will keep for several days.
Bask in the glory of the wonderful thing you have made.