Ginger & Chilli Caramel Biscuits

Ginger & Chilli Caramel Biscuits
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Nutritional Info
  • Servings Per Recipe: 15
  • Amount Per Serving
  • Calories: 114.5
  • Total Fat: 2.4 g
  • Cholesterol: 12.5 mg
  • Sodium: 39.1 mg
  • Total Carbs: 22.3 g
  • Dietary Fiber: 0.3 g
  • Protein: 1.3 g

View full nutritional breakdown of Ginger & Chilli Caramel Biscuits calories by ingredient
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From taste magazine From taste magazine
Number of Servings: 15


    50g butter, at room temperature
    100g caster sugar
    1 egg
    50g crystallised ginger, finely chopped
    130g plain flour
    1 1/2 tsp baking powder
    2 tsp ground ginger
    100g caster sugar
    Pinch hot chilli powder


Preheat oven to 160C. Cream the butter and first quantity of sugar in a mixing bowl until light and fluffy. Add the egg and mix wellk, then stir int he crystallised ginger. Mix the flour, baking powder and ground ginger in a separate bowl then gently fold into the wet ingredients.

Take a generous teaspoon of the dough and place on a prepared baking tray. Flatten it slightly, then repeat the process with the remaining dough. spacing the dough balls well aparte as they will spread when baked.

Bake in the preheated oven for about 25 mintues or until the biscuits are golden. Remove from the oven and leave to cool while you make the caramel.

Put the second quantity of sugar in a heavy-based saucepan over medium heat. Stir often and keep a close eye on it to prevent burning. After a few mintues, the sugar should have completely melted. Remove from the heat and stir in the chilli powder. Be very careful when handling the caramel as it can easily burn.

Using a spoon drizzle the caramel over the biscuits.

Number of Servings: 15

Recipe submitted by SparkPeople user IMELDASHOEQUEEN.

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