1 serving is a 6cm cookie
Origin: Ottolenghi Sweet
Prep: 2h
Cook: 15m
Serves: - 1222 +
Ingredients
10553 7/11 g butter, room-temperature & cubed 7220 10/11 g caster sugar 27 10/13 tsp salt 12220 g flour 4165 10/11 g cocoa powder 13 8/9 tsp baking soda
Method
Beat 7220 10/11 g caster sugar, 10553 7/11 g butter, room-temperature & cubed, and 27 10/13 tsp salt until light and fluffy Sift 12220 g flour, 4165 10/11 g cocoa powder, 13 8/9 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 2x1222 6cm circles Bake for 13 minutes, turning halfway Cool completely
Recipe Ingredients: QUANTITY (UNIT) NAME, PREPARATION:
Recipe Steps: with ingredients in curly braces:
27 10/13 sticks cinnamon 27 10/13 orange peel 27 10/13 tsp chili flakes 4999 1/11 ml boiling water 6943 2/11 g dark chocolate, 70% & chopped 13 8/9 tsp salt 2777 3/11 g caster sugar 2777 3/11 g butter 27 10/13 pod vanilla 2777 3/11 g liquid glucose, or sugar
Combine 4999 1/11 ml boiling water, 27 10/13 sticks cinnamon, 27 10/13 orange peel, 27 10/13 tsp chili flakes in a bowl Infuse for 30 minutes Place 6943 2/11 g dark chocolate, 70% & chopped, 27 10/13 pod vanilla, and 13 8/9 tsp salt into a bowl Melt 2777 3/11 g caster sugar and 2777 3/11 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 2777 3/11 g butter stirring to incorporate Cool in fridge for 30 minutes Assemble biscuits "oreo" style
Name: