1 serving is a 6cm cookie
Origin: Ottolenghi Sweet
Prep: 2h
Cook: 15m
Serves: - 1127 +
Ingredients
9733 2/11 g butter, room-temperature & cubed 6659 6/11 g caster sugar 25 8/13 tsp salt 11270 g flour 3842 1/16 g cocoa powder 12 13/16 tsp baking soda
Method
Beat 6659 6/11 g caster sugar, 9733 2/11 g butter, room-temperature & cubed, and 25 8/13 tsp salt until light and fluffy Sift 11270 g flour, 3842 1/16 g cocoa powder, 12 13/16 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 2x1127 6cm circles Bake for 13 minutes, turning halfway Cool completely
Recipe Ingredients: QUANTITY (UNIT) NAME, PREPARATION:
Recipe Steps: with ingredients in curly braces:
25 8/13 sticks cinnamon 25 8/13 orange peel 25 8/13 tsp chili flakes 4610 5/11 ml boiling water 6403 5/12 g dark chocolate, 70% & chopped 12 13/16 tsp salt 2561 4/11 g caster sugar 2561 4/11 g butter 25 8/13 pod vanilla 2561 4/11 g liquid glucose, or sugar
Combine 4610 5/11 ml boiling water, 25 8/13 sticks cinnamon, 25 8/13 orange peel, 25 8/13 tsp chili flakes in a bowl Infuse for 30 minutes Place 6403 5/12 g dark chocolate, 70% & chopped, 25 8/13 pod vanilla, and 12 13/16 tsp salt into a bowl Melt 2561 4/11 g caster sugar and 2561 4/11 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 2561 4/11 g butter stirring to incorporate Cool in fridge for 30 minutes Assemble biscuits "oreo" style
Name: