1 serving is a 6cm cookie
Origin: Ottolenghi Sweet
Prep: 2h
Cook: 15m
Serves: - 106 +
Ingredients
915 5/11 g butter, room-temperature & cubed 626 4/11 g caster sugar 2 5/12 tsp salt 1060 g flour 361 4/11 g cocoa powder 1⅕ tsp baking soda
Method
Beat 626 4/11 g caster sugar, 915 5/11 g butter, room-temperature & cubed, and 2 5/12 tsp salt until light and fluffy Sift 1060 g flour, 361 4/11 g cocoa powder, 1⅕ 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 2x106 6cm circles Bake for 13 minutes, turning halfway Cool completely
Recipe Ingredients: QUANTITY (UNIT) NAME, PREPARATION:
Recipe Steps: with ingredients in curly braces:
2 5/12 sticks cinnamon 2 5/12 orange peel 2 5/12 tsp chili flakes 433 7/11 ml boiling water 602 3/11 g dark chocolate, 70% & chopped 1⅕ tsp salt 240 10/11 g caster sugar 240 10/11 g butter 2 5/12 pod vanilla 240 10/11 g liquid glucose, or sugar
Combine 433 7/11 ml boiling water, 2 5/12 sticks cinnamon, 2 5/12 orange peel, 2 5/12 tsp chili flakes in a bowl Infuse for 30 minutes Place 602 3/11 g dark chocolate, 70% & chopped, 2 5/12 pod vanilla, and 1⅕ tsp salt into a bowl Melt 240 10/11 g caster sugar and 240 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 240 10/11 g butter stirring to incorporate Cool in fridge for 30 minutes Assemble biscuits "oreo" style
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