Chocolate and chilli shortbread
Makes: 15
Prep time: 15 mins, plus chillingTotal time: 
Photograph by Maja Smend
Chocolate and chilli shortbread
Recipe by Jo Wheatley
Makes: 15
Prep time: 15 mins, plus chillingTotal time: 
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Nutritional information (per serving)
Calories
156Kcal
Fat
8gr
Saturates
5gr
Carbs
19gr
Sugars
11gr
Fibre
1gr
Protein
2gr
Salt
0gr
Jo Wheatley
Jo baked her way into our hearts by winning The Great British Bake Off in 2011. Her cookbooks, Home Baking and A Passion for Baking, are full of easy cakes and impressive desserts to share with friends and family.
Jo Wheatley
Jo baked her way into our hearts by winning The Great British Bake Off in 2011. Her cookbooks, Home Baking and A Passion for Baking, are full of easy cakes and impressive desserts to share with friends and family.
Ingredients
- 175g plain flour
- 25g cocoa powder
- 125g soft unsalted butter
- 100g caster sugar, plus extra for sprinkling
- a pinch of chilli flakes
- 50g dark chocolate chips
- 50g white chocolate, melted
Step by step
Get ahead
The cookies will keep for up to 3 days in an airtight container. The uniced cookies can be frozen.
- Place the flour, cocoa, butter, sugar and chilli flakes in the bowl of a food processor and pulse together until the mixture comes together to form a soft, clay-like dough.
- Tip the dough into a bowl and mix in the chocolate chips. Turn out on to a piece of clingfilm and shape into a log about 5cm in diameter. Chill for at least an hour to firm up.
- Meanwhile, preheat the oven to 160°C, fan 140°C, gas 3. Line 2 baking sheets. Once the dough has chilled, cut the log into 15 pieces, each about 1cm thick. Place the biscuits on the lined sheets and bake for 22-25 minutes. Leave to cool completely before drizzling with melted white chocolate.
Chef quote
This is a combination worth trying. Similar to ginger, chilli adds a pleasant mild warmth.
