Schoko- Chilli- Puzzel


Time needed: 30 minutes (not counting 2 hours of cooling)
Baking: 5-10 Minuten at 160°C (circulating air)




  • 100g corn sugar (or glucose)
  • 5g stevia
  • 1 egg
  • 75g butter (room temperature)
  • vanilla aroma (or half a vanilla bean)
  • 225g flour
  • 2 Tsp baking powder
  • Chili flakes
  • 30g dark chocolate
  • Baking paper
  • Cookie cutters
  • Rolling pin

FructoseintoleranzWeigh in the glucose, stevia and butter and thoroughly mix them with the egg and the aroma, using a mixer. The better your mixture is done, the smoother your dough is going to be.

Weigh in the dry parts (flour and baking powder) and also mix them thoroughly. Add them to your butter mix, mix everything together and knead it into a single piece of dough.

Wrap the dough with saran wrap and put it into the freezer for 2 hours. After that, the dough should be hard enough to be processed effortlessly.

FructoseintoleranzPreheat your oven to 160°C circulating air and knead the dough a little. Spread it until its roughly 2mm thick. Take the cutter and cut out as many cookies as possible. Then knead and spread the dough again until there’s not enough dough left for another cookie.

Place the dough on a baking tray covered with baking paper and put them into the oven for 5-10 minutes.

Once the cookies have cooled down, melt the chocolate and cover your cookies on them. Spread the chili flakes on them while the chocolate’s still liquid and let it cool down one last time.




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