Maybe you've tried the chocolate-chilli combination before, but it's not usual that people use spicy ingredients in desserts, right? Because of some unknown reasons, I like experimenting with spicy desserts and after my Bonfire cake, here is a new recipe. This time I show you some soft chocolate cookies with lavender and orange zest and we will add some medium heat chilli sauce too to our Chocolate & Lavender​ Cookies!

The sauce itself caught my attention a few months ago when I've discovered the products of Sárréti Chilifarm. They have a lavender-flavoured chilli sauce, called Levendurva, and the recipe was created by Dani Sass. He is one of the hosts of 'Ide süss' -the Hungarian version of The Great British Bake Off- and he has an imposing Instagram feed in lifestyle-travel-sport and gastro topics.

When I saw this unique flavour combination, I instantly had the idea of these cookies in my head.


Cookie dough

  • 120 g flour
  • 150 g sugar
  • 90 g butter at room temperature
  • 1 egg
  • 1 tsp vanilla bean paste
  • 3 tbsp cocoa powder
  • 1 tsp baking powder
  • a pinch of salt
  • 2 tsp cinnamon
  • 2 tsp Levendurva chilli sauce from Sárréti Chilifarm
  • 1 tsp orange zest, freshly grated
  • 1 tsp culinary lavender, dried


  • 100 g white chocolate
  • 1 tbsp oil
  • Orange zest, freshly grated
  • Culinary lavender, dried


  1. Use your stand mixer to mix the butter and the sugar till you get a creamy consistency.
  2. Mix in the egg and the vanilla bean paste as well.
  3. In a separate bowl sift together the flour, cocoa powder, baking powder, salt, and cinnamon.
  4. Mix the dry ingredients into the butter-egg mixture till you get a smooth dough.
  5. Incorporate the chilli sauce, orange zest, and lavender then mix it well.
  6. Use two tablespoons to create about 15 portions of the dough on a lined baking tray.
  7. Bake the cookies in the preheated oven, at 180 °C, for about 10 minutes.
  8. Let the cookies cool down a little bit on the baking tray, then transfer them to a cooling rack and let them cool down completely before decorating.
  9. To temperating the white chocolate we need lover temperature than we use for milk and dark choc, it's around 29 °C this time. Without a thermometer just melt the two-thirds of white chocolate above steam together with the oil which gives the shine. When it's almost melted, remove the top pot from above the steam, add the leftover one-third of chocolate and stir with a silicone spatula till it's completely melted.
  10. Dip the cookies in the melted chocolate and sprinkle some lavender and orange zest on the white choc part.
  11. I personally put the cookies in the fridge till the choc set.
Chocolate & Lavender​ Cookies - Photo by © Reka Csulak

Chocolate & Lavender​ Cookies - Photo by © Reka Csulak

Did YOU try this recipe?