I actually started to make Walnut Crisps from a Marguerite Patten recipe and then it dawned on me that that very awkward man that I’m married to doesn’t like walnuts. He does like pecans which to me are very similar, anyway that’s men for you! So I thought I would just omit the walnuts and add more chocolate. Then I discovered that the only chocolate which I had in my pantry was Galaxy Caramel and Turkish Delight filled chocolate, and chilli flavoured chocolate. So although I thought it might taste a bit weird in biscuits I decided to have a bash with the chilli chocolate anyway. And here they are. They tasted really nice, chocolate with a distinct afterkick of chilli.

Chocolate Chilli Cookies

Cooking time 15 minutes.
Oven temp. 375F, 190C, Gas Mark 4-5

4oz self-raising flour
4 oz brown sugar
1 1/2 oz margarine
3oz plain or chilli chocolate
1 egg

Put the flour into a bowl and add the sugar and soft margarine. Give it a good mix with a wooden spoon. Cut the chocolate into small pieces and add to the mixture. Then mix in the beaten egg. By then you should have quite a stiff dough.

Spoon into rough heaps on a greased baking tray, allowing room to spread. Bake for about 15 minutes in the middle of the oven. Allow to cool slightly on the tray before placing onto a wire cooling tray.