Label
All
0
Clear all filters

Chocolate, Ginger, Macadamia and Chilli Biscuits

banner
Preparation info
  • Makes

    30

    • Difficulty

      Easy

Appears in
A World in My Kitchen

By Peter Gordon

Published 2003

  • About

Chocolate and ginger go well together, ginger and chilli go well together — do chilli and chocolate? I think they can.

Ingredients

  • 125 g (4 ¼ oz) unsalted butter
  • 120 g (4

Method

Preheat oven to 180°C/350°F/Gas Mark 4. Line two baking trays with baking paper. Blend butter, sugar, egg and chilli in a food processor until creamy. Add flours, baking soda and salt and mix to form a dough. Tip the dough into a bowl and stir in chocolate, nuts and half the ginger. Di

Become a Premium Member to access this recipe

  • Unlimited, ad-free access to hundreds of the world’s best cookbooks

  • Over 150,000 recipes with thousands more added every month

  • Recommended by leading chefs and food writers

  • Powerful search filters to match your tastes

  • Create collections and add reviews or private notes to any recipe

  • Swipe to browse each cookbook from cover-to-cover

  • Manage your subscription via the My Membership page

Download on the App Store
Pre-register on Google Play
Best value

Part of


rob hindle
from United Kingdom

Fine but to be honest nut plus chocolate plus ginger is too diverse, better to have a dominant flavour with one secondary flavour/texture.
I modified a bit as I didn't have macadamia or fresh chilli, used nibbed almonds (lightly toasted) and a bit of chilli powder. Demerara is an unusual choice of sugar for biscuits.
Chill the dough to make it easier to handle.

The licensor does not allow printing of this title