1 serving is a 6cm cookie
Origin: Ottolenghi Sweet
Prep: 2h
Cook: 15m
Serves: - 141 +
Ingredients
1217 8/11 g butter, room-temperature & cubed 833 2/11 g caster sugar 3⅕ tsp salt 1410 g flour 480 11/16 g cocoa powder 1⅗ tsp baking soda
Method
Beat 833 2/11 g caster sugar, 1217 8/11 g butter, room-temperature & cubed, and 3⅕ tsp salt until light and fluffy Sift 1410 g flour, 480 11/16 g cocoa powder, 1⅗ 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 2x141 6cm circles Bake for 13 minutes, turning halfway Cool completely
Recipe Ingredients: QUANTITY (UNIT) NAME, PREPARATION:
Recipe Steps: with ingredients in curly braces:
3⅕ sticks cinnamon 3⅕ orange peel 3⅕ tsp chili flakes 576 9/11 ml boiling water 801 2/15 g dark chocolate, 70% & chopped 1⅗ tsp salt 320 5/11 g caster sugar 320 5/11 g butter 3⅕ pod vanilla 320 5/11 g liquid glucose, or sugar
Combine 576 9/11 ml boiling water, 3⅕ sticks cinnamon, 3⅕ orange peel, 3⅕ tsp chili flakes in a bowl Infuse for 30 minutes Place 801 2/15 g dark chocolate, 70% & chopped, 3⅕ pod vanilla, and 1⅗ tsp salt into a bowl Melt 320 5/11 g caster sugar and 320 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 320 5/11 g butter stirring to incorporate Cool in fridge for 30 minutes Assemble biscuits "oreo" style
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