Persian Gingerbread (nan-e qandi)

	Sweet and spicy, with a hint of chilli kick... the perfect biscuit with a mid-afternoon cup of tea.

Recipe

2 cups flour
1/4 tsp baking soda
1/2 tsp baking powder
1/2 tsp cinnamon
1/2 tsp dried ginger powder
1/4 tsp finely ground dried red chilli, or an equivalent of chilli paste
1/3 cup brown sugar
2 tbsp molasses
2 tbsp honey or corn syrup
2 tbsp vegetable or sunflower oil
1/3- 1/2 cup warm water

Mix the dry ingredients in a large bowl. Make a well and add the rest of the ingredients (adding only 1/3 cup of warm water to begin; you can add the rest if the dough is too thick). Mix well, beating with a wooden spoon, then set aside to rest for a few minutes, to relax the dough.

Preheat an oven to 400 F. Prepare a baking sheet (line with parchment paper if not non-stick).

Devide the dough into 2-3 pieces and roll out into long ovals about 1/4 inch (1/2 cm) thick, and transfer to the baking sheet. You can also opt for the lazy version and simply dump the dough onto the sheet, pressing it out with your hands.

Bake 7-10 minutes, to your taste (at 7 minutes, it will still be slightly soft; at 10, it will be a crispier, drier biscuit).

Serve with cups of tea for dunking.

Makes: about 20 biscuits
Preparation and cooking time: 20-25 minutes