The Dishes

Dairy Free Ginger & Chilli Cookies

Prep time: | Cook time: | Serves 8-10

  • Cookies
  • 2&1/2 cups plain flour
  • 1Tbsp Ground Ginger
  • 1 tsp mixed spice
  • 1/2 tsp ground chilli (this is perfect! not too spicy, it just really brings out the ginger, if you want to spice it up raise in 1/4 tsp increments and give it a test)
  • 1 tsp bicarb soda
  • 1/4 tsp vanilla bean paste
  • 1 egg yolk
  • 100g brown sugar
  • 125g Nuttelex (room temp)
  • 1/2 cup golden syrup
  • Icing
  • 1&2/3 cups icing sugar
  • 1 Lime (incl. Zest)
  • ground cinnamon to sprinkle
  1. Cookies. Beating the sugar & Nuttelex together in a bowl until it is smooth and creamy.
  2. Add in the egg yolk, golden syrup, vanilla bean paste & mix until combined.
  3. Mix together dry ingredients in a bowl then sift into the wet mix, there will be some chilli flakes that don’t make it through the sieve, just pop these in anyway. You want to mix this with a wooden spoon until everything starts to clump up.
  4. Turn out dough onto a floured surface and knead until the dough is nice and smooth (add flour if necessary).
  5. Cling wrap the dough and pop it in the fridge for about an hour.
  6. Rip off a section of baking paper the size of your tray. Roll the dough out on this to between 1/2 to 1cm thick. Use any cookie cutter shape you like. Use a knife to peel out the dough between your shapes. Repeat!
  7. Place trays in the oven and bake for 10-12 minutes (always good to do a test set of a few cookies to see how long they take, you want to pull them out just before they start to go a darker shade if you want them soft, wait 2 more minutes if you want them harder).
  8. Place cookies on cooling racks until cool and firm.
  9. Icing. Sift icing sugar into a bowl.
  10. Zest then squeeze the whole lime into the bowl.
  11. Mix until all combined.
  12. Use a butter knife and ice your cookies, sprinkle the ground cinnamon over the top.
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