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Peter Gordon

Chocolate, Ginger, Macadamia and Chilli Biscuits

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Preparation info
  • Makes

    30

    • Difficulty

      Easy

Appears in
A World in My Kitchen
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

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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.

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