Double Choc-Chip Chilli Biscuits

250g butter, softened
1 tsp vanilla extract
¾ cup caster sugar
¾ cup firmly packed brown sugar
1 egg
2 cups plain flour
¼ cup cocoa powder
1 tsp bicarbonate of soda
400g dark eating chocolate, chopped coarsely

Candied Chillies
¼ cup caster sugar
¼ cup water
3 fresh red thai chillies, chopped finely

Preheat oven to 180°C/160°C fan-forced. Grease oven trays, and line with baking paper.

Make candied chillies.
Beat butter, vanilla, sugars, and egg in small bowl with electric mixer until light and fluffy; transfer to large bowl.
Stir in sifted flour, cocoa and soda in two batches. Stir in chilli and chocolate.
Roll level tablespoons of dough into balls; place about 5cm apart on oven trays. Bake about 12 minutes. Cool on trays.

Candied Chillies
Stir sugar and the water in small saucepan over heat until sugar dissolves. Add chilli, boil 2 minutes; leave to cool. Strain, and discard syrup.

Makes 48 biscuits. From:AWW “Cookies” recipe book, 2007.
Makes crunchy biscuits, but super yummy. Not too hot, but I like my chilli. If you want it hotter, use hotter chillis, or more of them. Maybe five or six?