Baking

Ingredients
  • 100 g (3½ oz) plain flour
  • 1 tablespoon cocoa powder
  • 1 teaspoon baking powder
  • ½ teaspoon bicarbonate of soda
  • ½ teaspoon ground cinnamon
  • 50 g (2 oz) light muscovado sugar
  • 50 g (2 oz) butter, diced
  • ¼ teaspoon 'lazy' ready-chopped chilli from a jar or mild fresh chopped red chilli
  • 2 tablespoons golden syrup
  • 100 g (3½ oz) plain dark chocolate, finely chopped
Directions

Stir all the dry ingredients together in a bowl or a food processor. Add the butter and chilli and rub in with your fingertips or process until the mixture resembles fine breadcrumbs.

Add the syrup then mix together first with a spoon then squeeze the crumbs together with your hands to form a ball.

Knead in the chopped chocolate then shape the dough into a log and slice into 12. Roll each piece into a ball and arrange on 2 large greased baking sheets. Cook one baking sheet at a time in the centre of a preheated oven, 180°C (350°F), Gas Mark 4, for 8–10 minutes until browned and the tops are craggy.

Leave to cool for 1–2 minutes then loosen and transfer to a wire rack. These cookies are best eaten on the day they are made and delicious served while still warm.

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