1 serving is a 6cm cookie
Origin: Ottolenghi Sweet
Prep: 2h
Cook: 15m
Serves: - 113 +
Ingredients
975 10/11 g butter, room-temperature & cubed 667 8/11 g caster sugar 2 4/7 tsp salt 1130 g flour 385 3/13 g cocoa powder 1 2/7 tsp baking soda
Method
Beat 667 8/11 g caster sugar, 975 10/11 g butter, room-temperature & cubed, and 2 4/7 tsp salt until light and fluffy Sift 1130 g flour, 385 3/13 g cocoa powder, 1 2/7 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 2x113 6cm circles Bake for 13 minutes, turning halfway Cool completely
Recipe Ingredients: QUANTITY (UNIT) NAME, PREPARATION:
Recipe Steps: with ingredients in curly braces:
2 4/7 sticks cinnamon 2 4/7 orange peel 2 4/7 tsp chili flakes 462 3/11 ml boiling water 642 1/16 g dark chocolate, 70% & chopped 1 2/7 tsp salt 256 9/11 g caster sugar 256 9/11 g butter 2 4/7 pod vanilla 256 9/11 g liquid glucose, or sugar
Combine 462 3/11 ml boiling water, 2 4/7 sticks cinnamon, 2 4/7 orange peel, 2 4/7 tsp chili flakes in a bowl Infuse for 30 minutes Place 642 1/16 g dark chocolate, 70% & chopped, 2 4/7 pod vanilla, and 1 2/7 tsp salt into a bowl Melt 256 9/11 g caster sugar and 256 9/11 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 256 9/11 g butter stirring to incorporate Cool in fridge for 30 minutes Assemble biscuits "oreo" style
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