This is a really simple cookie recipe. The Galloway Chilli preserve adds a little attitude.
Galloway Chilli Cookies
Ingredients
Makes around 20 cookies
- 225g unsalted butter at room temperature.
- 110g caster sugar
- 2 or 3 tea spoons of Galloway Chilli St Clement's (or Orange & Lime).
- 275g plain flour
Method
Preheat your oven to 170°C (150 fan)
You will need a few baking trays (or cook on one tray in batches). No need to grease the tray as there is plenty butter in the mix.
- In a large bowl (or food mixer) mix the butter until smooth and creamy.
- Add the sugar and mix well.
- Spoon in the Galloway chilli preserve and continue mixing slowly
- Sift the plain flour into the bowl and continue to mix everything until it all comes together as a firm dough.
- Remove about a golf ball size amount of the mixture and roll into a ball in your hands. Place on the baking tray.
- Flatten very slightly with the back of a spoon. Keep each ball well apart as the mixture will spread out during cooking.
- Place in the middle shelf of the oven for 15 minutes (or less) until lightly browned and the top is just starting to firm up.
- Very gently place on a wire tray to cool. The cookies will still be very soft and pliable at this stage but will firm up as they cool.
Once cool, eat :-)
Variations
I used the 'two chillies' heat preserve, which gives it just enough of a hint of heat. You may prefer hotter.
To make them more healthy(!), or with more texture, swap 100g of plain flour for wholemeal. This gives it more of a digestive texture. (When sieving the wholemeal flour add the grains from the sieving into the mix)