1 serving is a 6cm cookie
Origin: Ottolenghi Sweet
Prep: 2h
Cook: 15m
Serves: - 124 +
Ingredients
1070 10/11 g butter, room-temperature & cubed 732 8/11 g caster sugar 2 9/11 tsp salt 1240 g flour 422 8/11 g cocoa powder 1 5/12 tsp baking soda
Method
Beat 732 8/11 g caster sugar, 1070 10/11 g butter, room-temperature & cubed, and 2 9/11 tsp salt until light and fluffy Sift 1240 g flour, 422 8/11 g cocoa powder, 1 5/12 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 2x124 6cm circles Bake for 13 minutes, turning halfway Cool completely
Recipe Ingredients: QUANTITY (UNIT) NAME, PREPARATION:
Recipe Steps: with ingredients in curly braces:
2 9/11 sticks cinnamon 2 9/11 orange peel 2 9/11 tsp chili flakes 507 3/11 ml boiling water 704 6/11 g dark chocolate, 70% & chopped 1 5/12 tsp salt 281 9/11 g caster sugar 281 9/11 g butter 2 9/11 pod vanilla 281 9/11 g liquid glucose, or sugar
Combine 507 3/11 ml boiling water, 2 9/11 sticks cinnamon, 2 9/11 orange peel, 2 9/11 tsp chili flakes in a bowl Infuse for 30 minutes Place 704 6/11 g dark chocolate, 70% & chopped, 2 9/11 pod vanilla, and 1 5/12 tsp salt into a bowl Melt 281 9/11 g caster sugar and 281 9/11 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 281 9/11 g butter stirring to incorporate Cool in fridge for 30 minutes Assemble biscuits "oreo" style
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