Sunday, January 19, 2014

Cayenne Chocolate Cookies

Indulging in chocolatey delights became my next irresistible temptation after mastering Nyonya Pineapple Tarts and Chinese Peanut Cookies. With my partner away on travels, the kitchen was my playground, and time was on my side. So, why not dive into the world of cookies again?


As someone who prefers a hint of spice over overwhelming sweetness, I decided to embark on crafting Cayenne Chocolate Cookies. Armed with cocoa powder and a mysteriously acquired bottle of cayenne pepper, I set out to create these eggless treats that promise to melt hearts and tantalize taste buds. The thought of their rich, chocolaty aroma filling my kitchen with warmth and comfort was simply irresistible.

Each batch, lovingly crafted, was a testament to my culinary adventure and the joy of sharing homemade goodness with loved ones. The addition of cayenne pepper not only imparted a subtle yet spicy depth to the cookies but also lent a beautiful hue, adding an enticing visual appeal to every bite.


100g cold butter

40g sugar (adjust to taste)

13g cocoa powder

20g rice flour

60g plain flour

1/2 tbsp cayenne pepper (to taste)

1 tsp vanilla essence

A pinch of baking soda

1 tbsp flour (for dipping fork; set aside)


Cream or beat together the butter, sugar, and vanilla essence until light and fluffy.

Sift together the cocoa powder, rice flour, plain flour, baking soda, and cayenne pepper.

Fold the dry ingredients into the butter mixture until well combined. The dough will be sticky.

Chill the dough in the fridge for about 1 hour.

Roll the chilled dough into small balls and place them on a baking tray lined with parchment paper.

Dip a fork into flour and press it gently onto each rolled ball to flatten.

Bake the cookies for 20-25 minutes at 160°C or until they are golden brown.

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