1 serving is a 6cm cookie
Origin: Ottolenghi Sweet
Prep: 2h
Cook: 15m
Serves: - 129 +
Ingredients
1114 1/11 g butter, room-temperature & cubed 762 3/11 g caster sugar 2 14/15 tsp salt 1290 g flour 439 10/13 g cocoa powder 1 7/15 tsp baking soda
Method
Beat 762 3/11 g caster sugar, 1114 1/11 g butter, room-temperature & cubed, and 2 14/15 tsp salt until light and fluffy Sift 1290 g flour, 439 10/13 g cocoa powder, 1 7/15 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 2x129 6cm circles Bake for 13 minutes, turning halfway Cool completely
Recipe Ingredients: QUANTITY (UNIT) NAME, PREPARATION:
Recipe Steps: with ingredients in curly braces:
2 14/15 sticks cinnamon 2 14/15 orange peel 2 14/15 tsp chili flakes 527 8/11 ml boiling water 732 15/16 g dark chocolate, 70% & chopped 1 7/15 tsp salt 293 2/11 g caster sugar 293 2/11 g butter 2 14/15 pod vanilla 293 2/11 g liquid glucose, or sugar
Combine 527 8/11 ml boiling water, 2 14/15 sticks cinnamon, 2 14/15 orange peel, 2 14/15 tsp chili flakes in a bowl Infuse for 30 minutes Place 732 15/16 g dark chocolate, 70% & chopped, 2 14/15 pod vanilla, and 1 7/15 tsp salt into a bowl Melt 293 2/11 g caster sugar and 293 2/11 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 293 2/11 g butter stirring to incorporate Cool in fridge for 30 minutes Assemble biscuits "oreo" style
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