1 serving is a 6cm cookie
Origin: Ottolenghi Sweet
Prep: 2h
Cook: 15m
Serves: - 1041 +
Ingredients
8990 5/11 g butter, room-temperature & cubed 6151 4/11 g caster sugar 23⅔ tsp salt 10410 g flour 3548 13/15 g cocoa powder 11⅚ tsp baking soda
Method
Beat 6151 4/11 g caster sugar, 8990 5/11 g butter, room-temperature & cubed, and 23⅔ tsp salt until light and fluffy Sift 10410 g flour, 3548 13/15 g cocoa powder, 11⅚ 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 2x1041 6cm circles Bake for 13 minutes, turning halfway Cool completely
Recipe Ingredients: QUANTITY (UNIT) NAME, PREPARATION:
Recipe Steps: with ingredients in curly braces:
23⅔ sticks cinnamon 23⅔ orange peel 23⅔ tsp chili flakes 4258 7/11 ml boiling water 5914 10/13 g dark chocolate, 70% & chopped 11⅚ tsp salt 2365 10/11 g caster sugar 2365 10/11 g butter 23⅔ pod vanilla 2365 10/11 g liquid glucose, or sugar
Combine 4258 7/11 ml boiling water, 23⅔ sticks cinnamon, 23⅔ orange peel, 23⅔ tsp chili flakes in a bowl Infuse for 30 minutes Place 5914 10/13 g dark chocolate, 70% & chopped, 23⅔ pod vanilla, and 11⅚ tsp salt into a bowl Melt 2365 10/11 g caster sugar and 2365 10/11 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 2365 10/11 g butter stirring to incorporate Cool in fridge for 30 minutes Assemble biscuits "oreo" style
Name: