- Making time 20 minutes
- Preparation time 20 minutes
- 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
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- 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.
- Add the syrup then mix 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 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.
- 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.