Cayenne pepper is the classic choice, but you can also use chili flakes or any other type of chili powder. Once all the ingredients are combined, the dough will be sticky. That’s why it needs to rest in the fridge first. After chilling, pinch the dough into small balls and flatten with a fork.
If it becomes sticky again, simply return it to the fridge for another hour before rolling once more.
You can always adjust the heat. Go bold
with extra spice, or keep it mild for just a gentle kick. These Eggless
Chocolate Chili Cookies, a twist on the classic chocolate cookies, take
indulgence to a whole new level (BUTTER CAKE).
Ingredients for Chocolate Cookies
100g (approx 1/2 cup) cold
butter
40g sugar
(approx 3tbsp) sugar
13g (approx 3tbsp) cocoa powder
20g rice flour
(approx 3tbsp) rice flour
60g (approx 1/2 cup) plain flour
1/2 tbsp cayenne pepper
1 tsp vanilla
essence
A pinch of
baking soda
1 tbsp flour (for dipping fork; set aside)
Cream butter, sugar, and vanilla essence, till light and fluffy.
Mix until it is
light and fluffy.
In another bowl, sift the dry ingredients together - cocoa powder, rice flour, plain flour, baking soda, and cayenne pepper together.
Gently fold dry ingredients into the butter mixture to a dough.
Cover dough and chill it in the fridge for about 1 hour.
Next, roll dough into small balls.
Place the balls
on a greased baking tray.
Flatten with Fork
Dip a fork into
some flour.
Gently press
the fork onto each ball to flatten it.
Preheat oven to 160°C.
Bake cookies for 20-25 minutes, or until golden brown.
