We Should Cocoa, and my last cake was strongly flavoured with cinnamon. But that's how it should be at this time of year - warm spices such as chilli, ginger, pepper and cinnamon are great additions to autumnal baking.
This recipe for Tamarind Spice Biscuits is another from Dan Lepard. It's packed with ginger - both the ground spice and chopped glacé ginger, with the addition of tamarind and garam masala. I used well-washed stem ginger as I don't think I've ever seen glacé ginger. Crystallised ginger could probably be used too, although the extra sugar might unbalance the flavour a little.
The recipe was quick to make and there were no problems along the way, although I flattened the balls of dough a little, and I think they would have been better left completely spherical.
The biscuits were delicious, although the spice levels could be a bit too much for some people - my garam masala has quite a lot of black pepper in it and this gave the biscuits quite a kick. Mixed spice might be better for the faint-hearted! I think the tamarind is lost in the amount of spice, but someone with a better palate might be able to pick it out. It's also difficult to be sure whether or not something is contributing much to the flavour unless you taste the same thing without that ingredient! They were chewy cookies rather than crisp biscuits, which isn't a problem, although Dan's description of them as 'supercharged ginger nuts' might leave expectations of crisp biscuits!