1 serving is a 6cm cookie
Origin: Ottolenghi Sweet
Prep: 2h
Cook: 15m
Serves: - 1153 +
Ingredients
9957 8/11 g butter, room-temperature & cubed 6813 2/11 g caster sugar 26⅕ tsp salt 11530 g flour 3930 11/16 g cocoa powder 13 1/10 tsp baking soda
Method
Beat 6813 2/11 g caster sugar, 9957 8/11 g butter, room-temperature & cubed, and 26⅕ tsp salt until light and fluffy Sift 11530 g flour, 3930 11/16 g cocoa powder, 13 1/10 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 2x1153 6cm circles Bake for 13 minutes, turning halfway Cool completely
Recipe Ingredients: QUANTITY (UNIT) NAME, PREPARATION:
Recipe Steps: with ingredients in curly braces:
26⅕ sticks cinnamon 26⅕ orange peel 26⅕ tsp chili flakes 4716 9/11 ml boiling water 6551 2/15 g dark chocolate, 70% & chopped 13 1/10 tsp salt 2620 5/11 g caster sugar 2620 5/11 g butter 26⅕ pod vanilla 2620 5/11 g liquid glucose, or sugar
Combine 4716 9/11 ml boiling water, 26⅕ sticks cinnamon, 26⅕ orange peel, 26⅕ tsp chili flakes in a bowl Infuse for 30 minutes Place 6551 2/15 g dark chocolate, 70% & chopped, 26⅕ pod vanilla, and 13 1/10 tsp salt into a bowl Melt 2620 5/11 g caster sugar and 2620 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 2620 5/11 g butter stirring to incorporate Cool in fridge for 30 minutes Assemble biscuits "oreo" style
Name: