For 4 to 5 shakes of cayenne pepper (as called for in the recipe), I would start with 1/8 teaspoon.

I’d try it with blue-cheese stuffed olives, but wouldn’t add blue cheese to the batter – it might affect how well the batter holds together when baked. Let me know how they turn out!

Thanks Rosemary – I agree!

Try freezing balls first then baking straight from freezer. Do not thaw. They will maintain shape better.

Yes, I love to have them on hand in my freezer. And I’m not surprised someone in England has the recipe; various versions have been around for years!

I’m so sorry they didn’t work for you. Maybe your dough was too moist – your olives weren’t dry enough or you didn’t add enough flour. Next time I would also try baking them from frozen.