These hot chocolate, chilli and cinnamon biscuits are pure bliss straight out of the oven.

175 gram unsalted butter, at room temperature
1/2 cup (125 ml) caster sugar
1/3 cup (80 ml) brown sugar, firmly packed
1 egg
1 teaspoon (5 ml) vanilla
2 cups (250 ml) flour
3 tablespoons (45 ml) cocoa
1 teaspoon (5 ml) ground cinnamon
1/2 teaspoon (2 ml) salt
1/8 teaspoon (1/2 ml) chilli powder or cayenne pepper
1/8 teaspoon (1/2 ml) ground black pepper, sieved
125 gram bittersweet chocolate, grated or finely chopped

How to
Preheat oven to 150C.

Cream the butter and sugars until light and fluffy.

Add egg and vanilla and beat well. Add spices and mix thoroughly

Combine flour into mixture. Mix to a dough.

Lastly add chocolate and mix through the dough; at this point it will become a bit crumbly but keep mixing gently as it should become a ball of dough.

Break dough in half and roll each into a log with a diameter of about 30 mm. Wrap separately in wax paper or foil and refrigerate for three hours.

Line two baking trays with baking paper.

Take one log out of fridge, unwrap and cut into 7 mm thick slices. Place on tray, spaced at least a 30 mm apart. Repeat with second log on to second tray.

Bake 15 to 20 minutes until firm.

Transfer to a wire cooling rack to cool – or eat them warm!

This recipe and photo is from the Rainbow Cooking website, where you will find a collection of mostly South African recipes, both traditional and modern.

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