1 serving is a 6cm cookie
Origin: Ottolenghi Sweet
Prep: 2h
Cook: 15m
Serves: - 128 +
Ingredients
1105 5/11 g butter, room-temperature & cubed 756 4/11 g caster sugar 2 10/11 tsp salt 1280 g flour 436 4/11 g cocoa powder 1 5/11 tsp baking soda
Method
Beat 756 4/11 g caster sugar, 1105 5/11 g butter, room-temperature & cubed, and 2 10/11 tsp salt until light and fluffy Sift 1280 g flour, 436 4/11 g cocoa powder, 1 5/11 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 2x128 6cm circles Bake for 13 minutes, turning halfway Cool completely
Recipe Ingredients: QUANTITY (UNIT) NAME, PREPARATION:
Recipe Steps: with ingredients in curly braces:
2 10/11 sticks cinnamon 2 10/11 orange peel 2 10/11 tsp chili flakes 523 7/11 ml boiling water 727 3/11 g dark chocolate, 70% & chopped 1 5/11 tsp salt 290 10/11 g caster sugar 290 10/11 g butter 2 10/11 pod vanilla 290 10/11 g liquid glucose, or sugar
Combine 523 7/11 ml boiling water, 2 10/11 sticks cinnamon, 2 10/11 orange peel, 2 10/11 tsp chili flakes in a bowl Infuse for 30 minutes Place 727 3/11 g dark chocolate, 70% & chopped, 2 10/11 pod vanilla, and 1 5/11 tsp salt into a bowl Melt 290 10/11 g caster sugar and 290 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 290 10/11 g butter stirring to incorporate Cool in fridge for 30 minutes Assemble biscuits "oreo" style
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