1 serving is a 6cm cookie
Origin: Ottolenghi Sweet
Prep: 2h
Cook: 15m
Serves: - 103 +
Ingredients
889 6/11 g butter, room-temperature & cubed 608 7/11 g caster sugar 2⅓ tsp salt 1030 g flour 351 2/15 g cocoa powder 1⅙ tsp baking soda
Method
Beat 608 7/11 g caster sugar, 889 6/11 g butter, room-temperature & cubed, and 2⅓ tsp salt until light and fluffy Sift 1030 g flour, 351 2/15 g cocoa powder, 1⅙ 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 2x103 6cm circles Bake for 13 minutes, turning halfway Cool completely
Recipe Ingredients: QUANTITY (UNIT) NAME, PREPARATION:
Recipe Steps: with ingredients in curly braces:
2⅓ sticks cinnamon 2⅓ orange peel 2⅓ tsp chili flakes 421 4/11 ml boiling water 585 3/13 g dark chocolate, 70% & chopped 1⅙ tsp salt 234 1/11 g caster sugar 234 1/11 g butter 2⅓ pod vanilla 234 1/11 g liquid glucose, or sugar
Combine 421 4/11 ml boiling water, 2⅓ sticks cinnamon, 2⅓ orange peel, 2⅓ tsp chili flakes in a bowl Infuse for 30 minutes Place 585 3/13 g dark chocolate, 70% & chopped, 2⅓ pod vanilla, and 1⅙ tsp salt into a bowl Melt 234 1/11 g caster sugar and 234 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 234 1/11 g butter stirring to incorporate Cool in fridge for 30 minutes Assemble biscuits "oreo" style
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