Scotch Bonnet Cookie Dough Bites

This is a great recipe to get started with if you're looking for an easy food illusion. It teaches you to use my glaze, and also is a really interesting flavour pairing. Scotch Bonnets have a beautuiful, sweet flavour if used sparingly, unlike any other chilli.

This will take roughly 3 hours to complete.

Makes 6 Cookie dough bites.


for the cookie dough bites:

200g vanilla sponge crumbs

50g golden syrup

20g sugar

50g dark chocolate

one fresh scotch bonnet

20g olive oil

6 mint stalks 1 inch long

for the glaze:

65g double cream

15g golden syrup

100g white chocolate (broken into small, even pieces)

2 sheets gelatine

10g olive oil

40g semi skimmed milk

red food colouring gel

1 large potato cut in half


A relatively quick one to prepare, you first need to combine your sponge crumbs, golden syrup, sugar and melted dark chocolate to make a 'cookie dough'. This is essentially a cake pop mix, but I think it has all the qualities of edible cookie dough, so I'm calling it that. Next you need to add the scotch bonnet flavour. The amount you put in all depends on the particular chilli you have and amount of heat you can handle.

First, put the whole chilli into your smoothie blender with the olive oil and blend to a pulp. You may need to scrape the sides down a few times. Pass this through the finest sieve you have into a separate bowl. Take the chilli oil and add a couple of drops at a time to your cookie dough and knead well to full incorporate into the mix. Taste a tiny amount. Not enough heat? Add a couple more drops and repeat the process until you achieve the heat you want! As a ball park, about half the chilli oil should do, but this is personal preference. I’d say less is more here, as each cake will consist of a few bites. We’re looking for an exciting bit of heat and scotch bonnet flavour without being overpowering.

Once you are happy with the flavour, weigh the dough and split it into 6 even portions. Shape each one by hand into the shape of a scotch bonnet chilli (best to have one in front of you for reference). I suggest using a fondant icing modelling tool to do the finer details. When you are happy, place them on a sheet of parchment and into the freezer for 2 hours.


An hour before you remove your cookie dough from the freezer, make your glaze. Soak your gelatine in cold water as usual. Heat the cream, milk and golden syrup in a small saucepan. When it’s near the boil, add your squeezed out gelatine and chocolate and mix well. Take off the heat and add your olive oil. Transfer your glaze to a new bowl and, whisking constantly, add your food colouring a couple drops at a time. you are looking to match the colour of the scotch bonnet’s flesh. Once achieved, cover your glaze in clingfilm and leave to cool, stirring every 10 minutes. when it reaches 31 degrees c it is perfect to use. This should take about an hour. Any hotter and it won’t glaze, any colder and it will be globby. If it cools too much don’t panic, simply heat in the microwave in 5 second bursts until around 50 degrees c, pass through a sieve and cool again.

When your cookie dough chillies are nice and firm, remove from the freezer and stick a cocktail stick in the stalk end of each one. Transfer your glaze to a narrow cup or glass and, one by one, dip your ‘chillies’ in the glaze, moving round to fully coat. Remove from the glaze and hold for around 15 seconds for the excess glaze to drain off, then stick the free end of the cocktail stick into the skin of the potato. Glaze all of your chillies, stick in your potato and transfer to the fridge.

In 30 minutes the glaze should have set and the dough should have softened. Remove each chilli from it’s stick and insert a mint stalk into the hole that’s left.