1 serving is a 6cm cookie
Origin: Ottolenghi Sweet
Prep: 2h
Cook: 15m
Serves: - 1179 +
Ingredients
10182 3/11 g butter, room-temperature & cubed 6966 9/11 g caster sugar 26⅘ tsp salt 11790 g flour 4019 5/16 g cocoa powder 13⅖ tsp baking soda
Method
Beat 6966 9/11 g caster sugar, 10182 3/11 g butter, room-temperature & cubed, and 26⅘ tsp salt until light and fluffy Sift 11790 g flour, 4019 5/16 g cocoa powder, 13⅖ 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 2x1179 6cm circles Bake for 13 minutes, turning halfway Cool completely
Recipe Ingredients: QUANTITY (UNIT) NAME, PREPARATION:
Recipe Steps: with ingredients in curly braces:
26⅘ sticks cinnamon 26⅘ orange peel 26⅘ tsp chili flakes 4823 2/11 ml boiling water 6698 13/15 g dark chocolate, 70% & chopped 13⅖ tsp salt 2679 6/11 g caster sugar 2679 6/11 g butter 26⅘ pod vanilla 2679 6/11 g liquid glucose, or sugar
Combine 4823 2/11 ml boiling water, 26⅘ sticks cinnamon, 26⅘ orange peel, 26⅘ tsp chili flakes in a bowl Infuse for 30 minutes Place 6698 13/15 g dark chocolate, 70% & chopped, 26⅘ pod vanilla, and 13⅖ tsp salt into a bowl Melt 2679 6/11 g caster sugar and 2679 6/11 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 2679 6/11 g butter stirring to incorporate Cool in fridge for 30 minutes Assemble biscuits "oreo" style
Name: