Boil the hibiscus flowers in water, the apricots and sugar for 15 minutes.
Blend everything, add the chilli and the juice of the limes.
Add water to get the right consistency.
Pre-heat the oven to 180ºC
In a bowl whisk the egg with the sugar, add the olive oil, and vanilla and continue to whisk.
In a different bowl, add the dry ingredients. Once mixed, add it to the first bowl.
Take generously heaped tablespoons of the mixture and roll them into balls. Place them on a non-stick baking sheet.
Bake for 10 minutes.
Mix the flour with baking powder and salt. Put aside.
In a mixer, mix butter, sugar, vanilla and eggs, until fluffy and light.
Combine the flour mix and the butter mix, add the nuts and chocolate chips by folding.
Grab a teaspoon and make small batter balls. Make them small as they expand in the oven. Put the dough balls on a baking tray, previously greased.
Bake at 190ºC or 375ºF for 10 minutes, or until golden brown.
It makes 6 dozens.