1 serving is a 6cm cookie
Origin: Ottolenghi Sweet
Prep: 2h
Cook: 15m
Serves: - 1228 +
Ingredients
10605 5/11 g butter, room-temperature & cubed 7256 4/11 g caster sugar 27 10/11 tsp salt 12280 g flour 4186 4/11 g cocoa powder 13 15/16 tsp baking soda
Method
Beat 7256 4/11 g caster sugar, 10605 5/11 g butter, room-temperature & cubed, and 27 10/11 tsp salt until light and fluffy Sift 12280 g flour, 4186 4/11 g cocoa powder, 13 15/16 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 2x1228 6cm circles Bake for 13 minutes, turning halfway Cool completely
Recipe Ingredients: QUANTITY (UNIT) NAME, PREPARATION:
Recipe Steps: with ingredients in curly braces:
27 10/11 sticks cinnamon 27 10/11 orange peel 27 10/11 tsp chili flakes 5023 7/11 ml boiling water 6977 3/11 g dark chocolate, 70% & chopped 13 15/16 tsp salt 2790 10/11 g caster sugar 2790 10/11 g butter 27 10/11 pod vanilla 2790 10/11 g liquid glucose, or sugar
Combine 5023 7/11 ml boiling water, 27 10/11 sticks cinnamon, 27 10/11 orange peel, 27 10/11 tsp chili flakes in a bowl Infuse for 30 minutes Place 6977 3/11 g dark chocolate, 70% & chopped, 27 10/11 pod vanilla, and 13 15/16 tsp salt into a bowl Melt 2790 10/11 g caster sugar and 2790 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 2790 10/11 g butter stirring to incorporate Cool in fridge for 30 minutes Assemble biscuits "oreo" style
Name: