Ginger and chilli biscuits

Every Christmas Fortnum and Mason sell their marvellous Lucifer's ginger and chilli biscuits and every Christmas I buy at least six tins - two for us and the rest as gifts.  This year I have decided that nothing is going to be bought for consumption at home; I am going to make all the sweets, biscuits and cakes in-house (although never fear Messrs Fortnum and Mason - I will still be buying foodie gifts from you).  Given my busy work schedule this may well add to the number of wrinkles on my face and grey hairs on my head.

This is the first of my holiday recipes.  It is a slightly different style to the Fortnum's biscuits but they are wonderfully crunchy and have a kick that lingers long after you have eaten the final crumb.  Enjoy!


Makes 12 biscuits

Ingredients

• 110 grams self raising flour
• 1 teaspoon ground ginger
• 1/2 teaspoon red chilli powder
• 1 teaspoon bicarbonate of soda
• 50 grams butter - room temperature
• 50 grams white granulated sugar
• 75 grams golden syrup

Method

1. Pre-heat the oven to 180 degrees centigrade.
2. Sieve the flour, ginger, chilli powder and bicarbonate of soda into a mixing bowl.
3. Rub the butter into the flour until the mixture resembles breadcrumbs.
4. Fold in the sugar.
5. Add the golden syrup and mix well.
6. Take one-twelfth of the mixture and use your fingers to form a firm, smooth ball about the size of a walnut.
7. Place the ball on a lined baking sheet and flatten gently.
8. Repeat steps 6 and 7 until the mixture is used up.  But make sure that the balls are well spaced out as they will spread during baking.  I actually use two baking sheets to ensure that the biscuits have enough space.
9. Bake for 10-12 minutes or until the biscuits are brown and cracked.
10. Let the biscuits cool for a minute or two and then use a fish slice to move them onto a wire rack to cool.  Don't wait longer than this before moving them onto the wire rack as they will stick to the parchment paper.  However they need to cool a little so that they are firm enough to move without losing their shape.
11. Enjoy with a cup of tea.