• Making time 20 minutes
• Preparation time  20 minutes

Ingredients

• 100 g plain flour
• One tablespoon of cocoa powder
• One teaspoon of baking powder
• Half a teaspoon of bicarbonate of soda
• Half a teaspoon of ground cinnamon
• 50 g light muscovado sugar
• Quarter teaspoon lazy ready-chopped chilli from a jar or mild fresh chopped red chilli
• Two tablespoons of golden syrup
• 100 g plain dark chocolate, finely chopped

No matter who you are, no matter what you did, no matter where you’ve come from, you can always change, become a better version of yourself.

― Madonna

Preparation:

1. Stir all the dry ingredients together in a bowl or a food processor. Add the butter and chilli then rub in with fingertips or process until the mixture resembles fine breadcrumbs.
2. Add the syrup then mix with your hands to form a ball
3. Knead in the chopped chocolate then shape the dough into a log and slice into 12. Roll each piece into a ball and arrange it on 2 large greased baking sheets, cook one baking sheet at a time in the centre of a preheated oven, 180⁰C, and set the timer for 10 minutes until browned and the tops are craggy.
4. 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 deliciously served while still warm.