1 serving is a 6cm cookie
Origin: Ottolenghi Sweet
Prep: 2h
Cook: 15m
Serves: - 1071 +
Ingredients
9249 6/11 g butter, room-temperature & cubed 6328 7/11 g caster sugar 24⅓ tsp salt 10710 g flour 3651 2/15 g cocoa powder 12⅙ tsp baking soda
Method
Beat 6328 7/11 g caster sugar, 9249 6/11 g butter, room-temperature & cubed, and 24⅓ tsp salt until light and fluffy Sift 10710 g flour, 3651 2/15 g cocoa powder, 12⅙ 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 2x1071 6cm circles Bake for 13 minutes, turning halfway Cool completely
Recipe Ingredients: QUANTITY (UNIT) NAME, PREPARATION:
Recipe Steps: with ingredients in curly braces:
24⅓ sticks cinnamon 24⅓ orange peel 24⅓ tsp chili flakes 4381 4/11 ml boiling water 6085 3/13 g dark chocolate, 70% & chopped 12⅙ tsp salt 2434 1/11 g caster sugar 2434 1/11 g butter 24⅓ pod vanilla 2434 1/11 g liquid glucose, or sugar
Combine 4381 4/11 ml boiling water, 24⅓ sticks cinnamon, 24⅓ orange peel, 24⅓ tsp chili flakes in a bowl Infuse for 30 minutes Place 6085 3/13 g dark chocolate, 70% & chopped, 24⅓ pod vanilla, and 12⅙ tsp salt into a bowl Melt 2434 1/11 g caster sugar and 2434 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 2434 1/11 g butter stirring to incorporate Cool in fridge for 30 minutes Assemble biscuits "oreo" style
Name: