1 serving is a 6cm cookie
Origin: Ottolenghi Sweet
Prep: 2h
Cook: 15m
Serves: - 163 +
Ingredients
1407 8/11 g butter, room-temperature & cubed 963 2/11 g caster sugar 3 7/10 tsp salt 1630 g flour 555 11/16 g cocoa powder 1 6/7 tsp baking soda
Method
Beat 963 2/11 g caster sugar, 1407 8/11 g butter, room-temperature & cubed, and 3 7/10 tsp salt until light and fluffy Sift 1630 g flour, 555 11/16 g cocoa powder, 1 6/7 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 2x163 6cm circles Bake for 13 minutes, turning halfway Cool completely
Recipe Ingredients: QUANTITY (UNIT) NAME, PREPARATION:
Recipe Steps: with ingredients in curly braces:
3 7/10 sticks cinnamon 3 7/10 orange peel 3 7/10 tsp chili flakes 666 9/11 ml boiling water 926 2/15 g dark chocolate, 70% & chopped 1 6/7 tsp salt 370 5/11 g caster sugar 370 5/11 g butter 3 7/10 pod vanilla 370 5/11 g liquid glucose, or sugar
Combine 666 9/11 ml boiling water, 3 7/10 sticks cinnamon, 3 7/10 orange peel, 3 7/10 tsp chili flakes in a bowl Infuse for 30 minutes Place 926 2/15 g dark chocolate, 70% & chopped, 3 7/10 pod vanilla, and 1 6/7 tsp salt into a bowl Melt 370 5/11 g caster sugar and 370 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 370 5/11 g butter stirring to incorporate Cool in fridge for 30 minutes Assemble biscuits "oreo" style
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