1 serving is a 6cm cookie
Origin: Ottolenghi Sweet
Prep: 2h
Cook: 15m
Serves: - 123 +
Ingredients
1062 3/11 g butter, room-temperature & cubed 726 9/11 g caster sugar 2⅘ tsp salt 1230 g flour 419 5/16 g cocoa powder 1⅖ tsp baking soda
Method
Beat 726 9/11 g caster sugar, 1062 3/11 g butter, room-temperature & cubed, and 2⅘ tsp salt until light and fluffy Sift 1230 g flour, 419 5/16 g cocoa powder, 1⅖ 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 2x123 6cm circles Bake for 13 minutes, turning halfway Cool completely
Recipe Ingredients: QUANTITY (UNIT) NAME, PREPARATION:
Recipe Steps: with ingredients in curly braces:
2⅘ sticks cinnamon 2⅘ orange peel 2⅘ tsp chili flakes 503 2/11 ml boiling water 698 13/15 g dark chocolate, 70% & chopped 1⅖ tsp salt 279 6/11 g caster sugar 279 6/11 g butter 2⅘ pod vanilla 279 6/11 g liquid glucose, or sugar
Combine 503 2/11 ml boiling water, 2⅘ sticks cinnamon, 2⅘ orange peel, 2⅘ tsp chili flakes in a bowl Infuse for 30 minutes Place 698 13/15 g dark chocolate, 70% & chopped, 2⅘ pod vanilla, and 1⅖ tsp salt into a bowl Melt 279 6/11 g caster sugar and 279 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 279 6/11 g butter stirring to incorporate Cool in fridge for 30 minutes Assemble biscuits "oreo" style
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