1 serving is a 6cm cookie
Origin: Ottolenghi Sweet
Prep: 2h
Cook: 15m
Serves: - 118 +
Ingredients
1019 1/11 g butter, room-temperature & cubed 697 3/11 g caster sugar 2 11/16 tsp salt 1180 g flour 402 3/11 g cocoa powder 1⅓ tsp baking soda
Method
Beat 697 3/11 g caster sugar, 1019 1/11 g butter, room-temperature & cubed, and 2 11/16 tsp salt until light and fluffy Sift 1180 g flour, 402 3/11 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 2x118 6cm circles Bake for 13 minutes, turning halfway Cool completely
Recipe Ingredients: QUANTITY (UNIT) NAME, PREPARATION:
Recipe Steps: with ingredients in curly braces:
2 11/16 sticks cinnamon 2 11/16 orange peel 2 11/16 tsp chili flakes 482 8/11 ml boiling water 670 5/11 g dark chocolate, 70% & chopped 1⅓ tsp salt 268 2/11 g caster sugar 268 2/11 g butter 2 11/16 pod vanilla 268 2/11 g liquid glucose, or sugar
Combine 482 8/11 ml boiling water, 2 11/16 sticks cinnamon, 2 11/16 orange peel, 2 11/16 tsp chili flakes in a bowl Infuse for 30 minutes Place 670 5/11 g dark chocolate, 70% & chopped, 2 11/16 pod vanilla, and 1⅓ tsp salt into a bowl Melt 268 2/11 g caster sugar and 268 2/11 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 268 2/11 g butter stirring to incorporate Cool in fridge for 30 minutes Assemble biscuits "oreo" style
Name: