1 serving is a 6cm cookie
Origin: Ottolenghi Sweet
Prep: 2h
Cook: 15m
Serves: - 1115 +
Ingredients
9629 6/11 g butter, room-temperature & cubed 6588 7/11 g caster sugar 25⅓ tsp salt 11150 g flour 3801 2/15 g cocoa powder 12⅔ tsp baking soda
Method
Beat 6588 7/11 g caster sugar, 9629 6/11 g butter, room-temperature & cubed, and 25⅓ tsp salt until light and fluffy Sift 11150 g flour, 3801 2/15 g cocoa powder, 12⅔ 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 2x1115 6cm circles Bake for 13 minutes, turning halfway Cool completely
Recipe Ingredients: QUANTITY (UNIT) NAME, PREPARATION:
Recipe Steps: with ingredients in curly braces:
25⅓ sticks cinnamon 25⅓ orange peel 25⅓ tsp chili flakes 4561 4/11 ml boiling water 6335 3/13 g dark chocolate, 70% & chopped 12⅔ tsp salt 2534 1/11 g caster sugar 2534 1/11 g butter 25⅓ pod vanilla 2534 1/11 g liquid glucose, or sugar
Combine 4561 4/11 ml boiling water, 25⅓ sticks cinnamon, 25⅓ orange peel, 25⅓ tsp chili flakes in a bowl Infuse for 30 minutes Place 6335 3/13 g dark chocolate, 70% & chopped, 25⅓ pod vanilla, and 12⅔ tsp salt into a bowl Melt 2534 1/11 g caster sugar and 2534 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 2534 1/11 g butter stirring to incorporate Cool in fridge for 30 minutes Assemble biscuits "oreo" style
Name: