For me, chocolate and chilli is a great combination! I think they are 2 flavours which compliment each other nicely, and they taste great in this spiced cookie! The quantity in this recipe makes enough for around 50 cookies. So what are you waiting for, give them a try!
350g plain flour
150g brown sugar
1 tbsp ground ginger
1 tsp cinnamon
175g butter, melted
1 tsp bicarbonate of soda
4 tbsp maple syrup
6 squares dark chocolate, finely chopped
3 dried chillies, seeds removed, finely chopped
pinch of salt
Sift together the flour, sugar, bicarbonate of soda, ginger, salt and cinnamon in the bowl of a food processor. Pour in the butter, maple syrup and egg, and mix together until a firm dough is formed. Wrap the dough in cling film and chill in the fridge for half an hour.
Preheat the oven to 180°. I usually cover my worktop in cling film, then lightly flour the surface. Roll out the dough, until it is about half a centimetre thick. Sprinkle over the chocolate and chilli and roll more, so the chips are incorporated into the dough.
Using a fish shaped cutter, cut out the cookies, and place on some baking paper on a baking tray. Gather up the offcuts and roll out again and repeat until all of your dough has been formed into fish cookies.
Bake for 10-12 minutes, take out of the oven and leave to cool on the baking tray. Ready to eat! Cute little fish cookies, spiced with ginger and chilli with chocolate chips.
I made a few batches, as I wanted to give them to guests as they left the Pescetarian Pleasures launch event.