This is a really simple cookie recipe. The Galloway Chilli preserve adds a little attitude.

Galloway Chilli Cookies

Galloway Chilli Cookies


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


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 :-)


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)



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