1 serving is a 6cm cookie
Origin: Ottolenghi Sweet
Prep: 2h
Cook: 15m
Serves: - 15 +
Ingredients
129 6/11 g butter, room-temperature & cubed 88 7/11 g caster sugar ⅓ tsp salt 150 g flour 51 2/15 g cocoa powder ⅙ tsp baking soda
Method
Beat 88 7/11 g caster sugar, 129 6/11 g butter, room-temperature & cubed, and ⅓ tsp salt until light and fluffy Sift 150 g flour, 51 2/15 g cocoa powder, ⅙ 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 2x15 6cm circles Bake for 13 minutes, turning halfway Cool completely
Recipe Ingredients: QUANTITY (UNIT) NAME, PREPARATION:
Recipe Steps: with ingredients in curly braces:
⅓ sticks cinnamon ⅓ orange peel ⅓ tsp chili flakes 61 4/11 ml boiling water 85 3/13 g dark chocolate, 70% & chopped ⅙ tsp salt 34 1/11 g caster sugar 34 1/11 g butter ⅓ pod vanilla 34 1/11 g liquid glucose, or sugar
Combine 61 4/11 ml boiling water, ⅓ sticks cinnamon, ⅓ orange peel, ⅓ tsp chili flakes in a bowl Infuse for 30 minutes Place 85 3/13 g dark chocolate, 70% & chopped, ⅓ pod vanilla, and ⅙ tsp salt into a bowl Melt 34 1/11 g caster sugar and 34 1/11 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 34 1/11 g butter stirring to incorporate Cool in fridge for 30 minutes Assemble biscuits "oreo" style
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