Chili Chocolate Cookies

Makes: 25 cookies


  • 125g (125ml) Soft tub margarine (I used Flora extra light)
  • 160g (200ml) brown sugar
  • 1 egg, beaten
  • 375 ml all purpose flour
  • 1 and 1/2 tsp baking powder
  • 50ml cocoa powder
  • 7,5ml chilli/chili flakes
  • 50g dark chocolate (you can use white or milk chocolate)


  1. Lightly grease a baking tray and set aside. Preheat the oven to 180° C
  2. Cream the margarine and brown sugar, add the egg and beat until light and fluffy
  3. Sift the flour, baking powder and cocoa
  4. Add the chili as well as the sifted mixture to the creamed mixture
  5. Knead to form a soft dough
  6. Place spoonfuls (teaspoon) onto the greased baking tray. Keep some space between the biscuits as they spread when baking.
  7. Lightly press each biscuit  and bake in the oven for 12 minutes
  8. Once the biscuits are done, rest them on a wire rack till cooled
  9. Melt the chocolate in the microwave and drizzle the chocolate over the biscuits
  10. Store in an airtight container

To turn these cookies into wheat-free treats, replace the all purpose flour with: 175ml Rye flour and 200ml gluten-free potato flour


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