1 serving is a 6cm cookie
Origin: Ottolenghi Sweet
Prep: 2h
Cook: 15m
Serves: - 1003 +
Ingredients
8662 3/11 g butter, room-temperature & cubed 5926 9/11 g caster sugar 22⅘ tsp salt 10030 g flour 3419 5/16 g cocoa powder 11⅖ tsp baking soda
Method
Beat 5926 9/11 g caster sugar, 8662 3/11 g butter, room-temperature & cubed, and 22⅘ tsp salt until light and fluffy Sift 10030 g flour, 3419 5/16 g cocoa powder, 11⅖ tsp baking soda Mix dry ingredients into dough in batches Knead until smooth Wrap in clingfilm and refrigerate for 1 hour Preheat oven to 160 degrees (fan) Let dough warm up for 5 mins Roll dough out to 3mm Cut out 2x1003 6cm circles Bake for 13 minutes, turning halfway Cool completely
Recipe Ingredients: QUANTITY (UNIT) NAME, PREPARATION:
Recipe Steps: with ingredients in curly braces:
22⅘ sticks cinnamon 22⅘ orange peel 22⅘ tsp chili flakes 4103 2/11 ml boiling water 5698 13/15 g dark chocolate, 70% & chopped 11⅖ tsp salt 2279 6/11 g caster sugar 2279 6/11 g butter 22⅘ pod vanilla 2279 6/11 g liquid glucose, or sugar
Combine 4103 2/11 ml boiling water, 22⅘ sticks cinnamon, 22⅘ orange peel, 22⅘ tsp chili flakes in a bowl Infuse for 30 minutes Place 5698 13/15 g dark chocolate, 70% & chopped, 22⅘ pod vanilla, and 11⅖ tsp salt into a bowl Melt 2279 6/11 g caster sugar and 2279 6/11 g liquid glucose, or sugar make a light caramel (~5 mins) Pour in infused water, reheat to combine Strain hot liquid over chocolate bowl After 2 mins, stir to combine Gradually add 2279 6/11 g butter stirring to incorporate Cool in fridge for 30 minutes Assemble biscuits "oreo" style
Name: