1 serving is a 6cm cookie
Origin: Ottolenghi Sweet
Prep: 2h
Cook: 15m
Serves: - 1027 +
Ingredients
8869 6/11 g butter, room-temperature & cubed 6068 7/11 g caster sugar 23⅓ tsp salt 10270 g flour 3501 2/15 g cocoa powder 11⅔ tsp baking soda
Method
Beat 6068 7/11 g caster sugar, 8869 6/11 g butter, room-temperature & cubed, and 23⅓ tsp salt until light and fluffy Sift 10270 g flour, 3501 2/15 g cocoa powder, 11⅔ 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 2x1027 6cm circles Bake for 13 minutes, turning halfway Cool completely
Recipe Ingredients: QUANTITY (UNIT) NAME, PREPARATION:
Recipe Steps: with ingredients in curly braces:
23⅓ sticks cinnamon 23⅓ orange peel 23⅓ tsp chili flakes 4201 4/11 ml boiling water 5835 3/13 g dark chocolate, 70% & chopped 11⅔ tsp salt 2334 1/11 g caster sugar 2334 1/11 g butter 23⅓ pod vanilla 2334 1/11 g liquid glucose, or sugar
Combine 4201 4/11 ml boiling water, 23⅓ sticks cinnamon, 23⅓ orange peel, 23⅓ tsp chili flakes in a bowl Infuse for 30 minutes Place 5835 3/13 g dark chocolate, 70% & chopped, 23⅓ pod vanilla, and 11⅔ tsp salt into a bowl Melt 2334 1/11 g caster sugar and 2334 1/11 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 2334 1/11 g butter stirring to incorporate Cool in fridge for 30 minutes Assemble biscuits "oreo" style
Name: