Chocolate Chilli Cookies

There tender chocolate cookies hide a little spicey surprise in the middle. It’s best to assemble the cookies just before serving, otherwise refrigerate the sandwiched cookies to maintain the soft crunch

Recipes → Chocolate Chilli Cookies

Chocolate Cookie :

200g cold butter, cut into cubes

100g icing sugar, sifted

1/8 teaspoon salt

1 teaspoon vanilla essence

25g cocoa powder, sifted

40g rice flour, sifted

1/4 teaspoon bicarbonate of soda, sifted

Chilli Cream :

60g icing sugar, sifted

100g butter, softened

3 teaspoons chilli flakes

To Prepare Cookies :

Preheat oven to 175C. grease baking trays. With an electric beater fitted with the paddle attachment, beat cold butter, icing sugar and salt until salt dissolves. Beat in vanilla essence and the sifted dry ingredients until mixture binds together. Place in a bowl. Cover and chill for 20 minutes. Divide dough into balls the size of a lime and flatten. Arrange on baking trays and bake for 25 minutes until firm. Cool on a wire rack and store in an airtight container until needed.

To Prepare filling :

Using a whisk, combine icing sugar with butter. Add chilli flakes, mix well. Set aside.

To Assemble :

Pipe cream onto the centre of a cookie and sandwich with another cookies, pressing down lightly to allow the cream to spread. Chill before serving.