1 serving is a 6cm cookie
Origin: Ottolenghi Sweet
Prep: 2h
Cook: 15m
Serves: - 117 +
Ingredients
1010 5/11 g butter, room-temperature & cubed 691 4/11 g caster sugar 2⅔ tsp salt 1170 g flour 398 13/15 g cocoa powder 1⅓ tsp baking soda
Method
Beat 691 4/11 g caster sugar, 1010 5/11 g butter, room-temperature & cubed, and 2⅔ tsp salt until light and fluffy Sift 1170 g flour, 398 13/15 g cocoa powder, 1⅓ 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 2x117 6cm circles Bake for 13 minutes, turning halfway Cool completely
Recipe Ingredients: QUANTITY (UNIT) NAME, PREPARATION:
Recipe Steps: with ingredients in curly braces:
2⅔ sticks cinnamon 2⅔ orange peel 2⅔ tsp chili flakes 478 7/11 ml boiling water 664 10/13 g dark chocolate, 70% & chopped 1⅓ tsp salt 265 10/11 g caster sugar 265 10/11 g butter 2⅔ pod vanilla 265 10/11 g liquid glucose, or sugar
Combine 478 7/11 ml boiling water, 2⅔ sticks cinnamon, 2⅔ orange peel, 2⅔ tsp chili flakes in a bowl Infuse for 30 minutes Place 664 10/13 g dark chocolate, 70% & chopped, 2⅔ pod vanilla, and 1⅓ tsp salt into a bowl Melt 265 10/11 g caster sugar and 265 10/11 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 265 10/11 g butter stirring to incorporate Cool in fridge for 30 minutes Assemble biscuits "oreo" style
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