1 serving is a 6cm cookie
Origin: Ottolenghi Sweet
Prep: 2h
Cook: 15m
Serves: - 108 +
Ingredients
932 8/11 g butter, room-temperature & cubed 638 2/11 g caster sugar 2 5/11 tsp salt 1080 g flour 368 2/11 g cocoa powder 1 3/13 tsp baking soda
Method
Beat 638 2/11 g caster sugar, 932 8/11 g butter, room-temperature & cubed, and 2 5/11 tsp salt until light and fluffy Sift 1080 g flour, 368 2/11 g cocoa powder, 1 3/13 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 2x108 6cm circles Bake for 13 minutes, turning halfway Cool completely
Recipe Ingredients: QUANTITY (UNIT) NAME, PREPARATION:
Recipe Steps: with ingredients in curly braces:
2 5/11 sticks cinnamon 2 5/11 orange peel 2 5/11 tsp chili flakes 441 9/11 ml boiling water 613 7/11 g dark chocolate, 70% & chopped 1 3/13 tsp salt 245 5/11 g caster sugar 245 5/11 g butter 2 5/11 pod vanilla 245 5/11 g liquid glucose, or sugar
Combine 441 9/11 ml boiling water, 2 5/11 sticks cinnamon, 2 5/11 orange peel, 2 5/11 tsp chili flakes in a bowl Infuse for 30 minutes Place 613 7/11 g dark chocolate, 70% & chopped, 2 5/11 pod vanilla, and 1 3/13 tsp salt into a bowl Melt 245 5/11 g caster sugar and 245 5/11 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 245 5/11 g butter stirring to incorporate Cool in fridge for 30 minutes Assemble biscuits "oreo" style
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