1 serving is a 6cm cookie
Origin: Ottolenghi Sweet
Prep: 2h
Cook: 15m
Serves: - 11 +
Ingredients
95 g butter, room-temperature & cubed 65 g caster sugar ¼ tsp salt 110 g flour 37½ g cocoa powder ⅛ tsp baking soda
Method
Beat 65 g caster sugar, 95 g butter, room-temperature & cubed, and ¼ tsp salt until light and fluffy Sift 110 g flour, 37½ g cocoa powder, ⅛ 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 2x11 6cm circles Bake for 13 minutes, turning halfway Cool completely
Recipe Ingredients: QUANTITY (UNIT) NAME, PREPARATION:
Recipe Steps: with ingredients in curly braces:
¼ sticks cinnamon ¼ orange peel ¼ tsp chili flakes 45 ml boiling water 62½ g dark chocolate, 70% & chopped ⅛ tsp salt 25 g caster sugar 25 g butter ¼ pod vanilla 25 g liquid glucose, or sugar
Combine 45 ml boiling water, ¼ sticks cinnamon, ¼ orange peel, ¼ tsp chili flakes in a bowl Infuse for 30 minutes Place 62½ g dark chocolate, 70% & chopped, ¼ pod vanilla, and ⅛ tsp salt into a bowl Melt 25 g caster sugar and 25 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 25 g butter stirring to incorporate Cool in fridge for 30 minutes Assemble biscuits "oreo" style
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