1 serving is a 6cm cookie
Origin: Ottolenghi Sweet
Prep: 2h
Cook: 15m
Serves: - 1230 +
Ingredients
10622 8/11 g butter, room-temperature & cubed 7268 2/11 g caster sugar 27 15/16 tsp salt 12300 g flour 4193 2/11 g cocoa powder 14 tsp baking soda
Method
Beat 7268 2/11 g caster sugar, 10622 8/11 g butter, room-temperature & cubed, and 27 15/16 tsp salt until light and fluffy Sift 12300 g flour, 4193 2/11 g cocoa powder, 14 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 2x1230 6cm circles Bake for 13 minutes, turning halfway Cool completely
Recipe Ingredients: QUANTITY (UNIT) NAME, PREPARATION:
Recipe Steps: with ingredients in curly braces:
27 15/16 sticks cinnamon 27 15/16 orange peel 27 15/16 tsp chili flakes 5031 9/11 ml boiling water 6988 7/11 g dark chocolate, 70% & chopped 14 tsp salt 2795 5/11 g caster sugar 2795 5/11 g butter 27 15/16 pod vanilla 2795 5/11 g liquid glucose, or sugar
Combine 5031 9/11 ml boiling water, 27 15/16 sticks cinnamon, 27 15/16 orange peel, 27 15/16 tsp chili flakes in a bowl Infuse for 30 minutes Place 6988 7/11 g dark chocolate, 70% & chopped, 27 15/16 pod vanilla, and 14 tsp salt into a bowl Melt 2795 5/11 g caster sugar and 2795 5/11 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 2795 5/11 g butter stirring to incorporate Cool in fridge for 30 minutes Assemble biscuits "oreo" style
Name: