Infused Chili Choc Ginger snaps

A definite must try, they are a super delicious treat for any day of the week and not that difficult to make either.


  • 500g self raising flour
  • 330g sugar (white or brown)
  • 2 Tsp ground ginger
  • 1 Tsp crème of tartar
  • 1 Tsp bicarbonate of soda
  • ½ Tsp Salt
  • 160g Vitamin Green Cannabutter
  • 2 eggs
  • 160g Golden syrup/Dark molasses

Choc Base:

  • 2 slabs Lindt 70% dark chilli chocolate


Sift all dry ingredients (except bicarb) together and mix well. Rub in the butter until all is absorbed into the flour mixture. Add eggs and syrup and mix well. Mix the bicarb with 1 Tbs of luke warm milk and add. Mix well. The result will be a firm ball of dough. Add little amounts of flour if dough is too soft. Put the dough in a bread bag and leave in fridge overnight.

Preheat oven to 180°
Remove dough from fridge and roll into 15g – 25g balls and spread out onto greased baking tray. Leave at least 5cm between balls. Slightly flatten balls with bottom of a glass until it’s about 1cm thick. Put in the oven and bake for 25min or until golden brown. After removing from oven, transfer cookies from baking trays to cooling rack. Cookies are still soft but will harden and crisp up as they cool down.

Choc base:
In a double boiler, melt 2 slabs of Lindt 70% dark chilli chocolate and dip the bottom of the cooled cookies. Place on a tray lined with wax paper and leave for 1HR to cool completely. Store in an airtight container.