The Fiery Charm of Scotch Bonnet Cookies

Now, let’s venture into unexpected territory: Scotch bonnet cookies. Yes, you read that correctly. These cookies combine buttery sweetness with playful habanero heat. Here’s the recipe:

• 1 cup + 2 tablespoons flour
• ½ teaspoon baking soda
• ½ teaspoon salt
• ½ cup softened butter
• ¾ cup finely granulated organic cane sugar
• 1 ½ teaspoons habanero syrup (recipe included)
• 1 egg
• ½ teaspoon Scotch bonnet powder
• ¾ teaspoon crushed habanero candy (recipe included)

1. Preheat your oven to 375 degrees Fahrenheit.
2. Sift the flour, baking soda, and salt into a bowl.
3. In a mixing bowl, beat the softened butter and sugar until creamy.
4. Add the cool habanero syrup and mix well.
5. Incorporate the egg and continue mixing.
6. Mix in the Scotch bonnet powder.
7. Slowly add the dry mixture and fully incorporate.
8. Fold in the crushed habanero candy.
9. Drop rounded teaspoons of cookie dough onto a baking sheet.
10. Bake for 12 to 14 minutes or until golden brown.
11. Let the cookies rest for 2 minutes before transferring them to wire racks to cool.

These Scotch bonnet cookies are a delightful surprise—buttery, sweet, and with a playful kick of heat. Pair them with a glass of milk or a crisp sauvignon blanc for the ultimate flavor experience.