1 serving is a 6cm cookie
Origin: Ottolenghi Sweet
Prep: 2h
Cook: 15m
Serves: - 127 +
Ingredients
1096 9/11 g butter, room-temperature & cubed 750 5/11 g caster sugar 2 8/9 tsp salt 1270 g flour 432 15/16 g cocoa powder 1 4/9 tsp baking soda
Method
Beat 750 5/11 g caster sugar, 1096 9/11 g butter, room-temperature & cubed, and 2 8/9 tsp salt until light and fluffy Sift 1270 g flour, 432 15/16 g cocoa powder, 1 4/9 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 2x127 6cm circles Bake for 13 minutes, turning halfway Cool completely
Recipe Ingredients: QUANTITY (UNIT) NAME, PREPARATION:
Recipe Steps: with ingredients in curly braces:
2 8/9 sticks cinnamon 2 8/9 orange peel 2 8/9 tsp chili flakes 519 6/11 ml boiling water 721 7/12 g dark chocolate, 70% & chopped 1 4/9 tsp salt 288 7/11 g caster sugar 288 7/11 g butter 2 8/9 pod vanilla 288 7/11 g liquid glucose, or sugar
Combine 519 6/11 ml boiling water, 2 8/9 sticks cinnamon, 2 8/9 orange peel, 2 8/9 tsp chili flakes in a bowl Infuse for 30 minutes Place 721 7/12 g dark chocolate, 70% & chopped, 2 8/9 pod vanilla, and 1 4/9 tsp salt into a bowl Melt 288 7/11 g caster sugar and 288 7/11 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 288 7/11 g butter stirring to incorporate Cool in fridge for 30 minutes Assemble biscuits "oreo" style
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