Chocolate and chilli make a delicious partnership.
225g (8 oz) butter
55g (2 oz) caster sugar
115g (4 oz) soft light brown sugar
2 eggs, beaten
1 tsp vanilla extract
200g (7 oz) self raising flour
25g (1 oz) cocoa, sieved
1-1½ tsp dried chilli flakes, pounded in a pestle and mortar
100g plain chocolate chips
Makes about 40
1. Cream the butter and sugars until light and fluffy. Gradually beat in the egg and vanilla. Stir in the flour, cocoa, chilli and chocolate chips. Place teaspoonfuls onto baking sheets lined with Bake-O-Glide spacing about 2.5cm (1 inch) apart.
2-oven AGA: cook on the grid shelf on the floor of the Roasting Oven with the cold plain shelf on the second runners down for about 10 minutes.
3 and 4-oven AGA: cook on the lowest set of runners in the Baking Oven for about 10-12 minutes.
Conventional cooking: cook at 180°C, Gas Mark 4, Fan Oven 160°C for about 10-12 minutes.
3. Allow to cool slightly then remove to a cooling rack. Store in an air tight tin.