I'm having a biscuit week in my house, inspired by A World in My Kitchen by Peter Gordon (Hodder Moa, 2003). He often has interesting flavour combinations with modern takes on classics. Elevate your average biscuit in style. This one's all done in a food processor so not much effort needed. The chocolate, ginger and chilli really complement each other, and the nut is ideal to offset the ginger sweetness and add texture.

Makes 24-30

125 g butter, room temperature

120 b demerara sugar

1 egg

1/2 fresh chilli, finely sliced

130 g flour

30 g cornflour

1/2 tsp baking soda

pinch salt

100 g dark chocolate chunks

100 g macadamia nuts, chopped

80 b candied ginger, chopped

In a food processor blend the butter, sugar, egg and chilli until smooth. Add flours, baking soda and salt and blitz till a dough forms.

Transfer to a bowl and mix in the chocolate, nuts and half the ginger. Cover and chill in fridge while you preheat the oven to 180C.

Line 2 baking sheets with baking paper.

Roll tablespoons of dough into balls and place on the baking sheets spaced apart. Sprinkle with the remaining ginger and press down to ensure ginger stays on.

Bake for 15-20 minutes. Peter says to bang the trays on a bench after you take them out of the oven to release air. Cool on the trays.