1 serving is a 6cm cookie
Origin: Ottolenghi Sweet
Prep: 2h
Cook: 15m
Serves: - 161 +
Ingredients
1390 5/11 g butter, room-temperature & cubed 951 4/11 g caster sugar 3⅔ tsp salt 1610 g flour 548 13/15 g cocoa powder 1⅚ tsp baking soda
Method
Beat 951 4/11 g caster sugar, 1390 5/11 g butter, room-temperature & cubed, and 3⅔ tsp salt until light and fluffy Sift 1610 g flour, 548 13/15 g cocoa powder, 1⅚ 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 2x161 6cm circles Bake for 13 minutes, turning halfway Cool completely
Recipe Ingredients: QUANTITY (UNIT) NAME, PREPARATION:
Recipe Steps: with ingredients in curly braces:
3⅔ sticks cinnamon 3⅔ orange peel 3⅔ tsp chili flakes 658 7/11 ml boiling water 914 10/13 g dark chocolate, 70% & chopped 1⅚ tsp salt 365 10/11 g caster sugar 365 10/11 g butter 3⅔ pod vanilla 365 10/11 g liquid glucose, or sugar
Combine 658 7/11 ml boiling water, 3⅔ sticks cinnamon, 3⅔ orange peel, 3⅔ tsp chili flakes in a bowl Infuse for 30 minutes Place 914 10/13 g dark chocolate, 70% & chopped, 3⅔ pod vanilla, and 1⅚ tsp salt into a bowl Melt 365 10/11 g caster sugar and 365 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 365 10/11 g butter stirring to incorporate Cool in fridge for 30 minutes Assemble biscuits "oreo" style
Name: