I carry no phone An aspiring Luddite In a wired world.	Jeff Berry is an early adopter of the Internet and the Web, a late adopter of Twitter, and declines to adopt Facebook. With the death of Google+, he's experimenting with federated platforms. He admins a medievalist Mastodon instance, and can found on the PlusPora diaspora pod. He hates cell-phones.

A while back, a friend of mine tweeted asking what sort of cookies would be good with good tequila. Unwilling to leave a friend in the lurch, stranded without a good answer, I resolved to help. Being me, this meant inventing a recipe.

Citrus and salt seemed obvious choices. Jalapeño peppers might be less intuitive, but nevertheless ...

• 65 gm unsalted butter, at room temperature
• 60 gm granulated sugar
• 1 medium egg
• 30 gm dried/desiccated coconut
• 30 ml lemon juice
• 110 gm plain flour
• 1/2 tsp baking powder
• some citrus zest
• coarse sea salt
• pickled jalapeños

Cream the butter, sugar, and citrus zest together. The zest is probably not really needed, but it's nice if you've got it. I used grapefruit since that's what I had, but any citrus would do. Even lemon.

Add the egg and give it a quick mix. Add the coconut and lemon juice and mix well. If I was going to be all chef-y, I'd say 'fresh lemon juice,' but honestly I can't be arsed to juice lemons whenever I want lemon juice, so I use it from a bottle. Then add the flour and baking powder, and mix it up again, making sure it's well incorporated.

Turn the oven on to 160C/320F. On a non-stick baking sheet (or parchment paper, or a baking mat, as you prefer), scoop out smallish balls of batter - maybe a couple of cm or an inch across. I got nine cookies out of this batch.

Press the cookies down slightly with your finger or a spoon. Sprinkle with sea salt. If you like, put a slice of pickled jalapeño on some or all of them. Cook for about 15 minutes. The edges should just be going brown.

If you'd rather keep the salt a bit more obvious, try adding it just as the cookies come out of the oven. That might work, I haven't tried it myself, yet.

If you want more of a jalapeño kick (and who doesn't?) add those after the cookies come out of the oven. The baking mellows the peppers, which is still good, but if you want the full impact ...

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