1 serving is a 6cm cookie
Origin: Ottolenghi Sweet
Prep: 2h
Cook: 15m
Serves: - 167 +
Ingredients
1442 3/11 g butter, room-temperature & cubed 986 9/11 g caster sugar 3⅘ tsp salt 1670 g flour 569 5/16 g cocoa powder 1 9/10 tsp baking soda
Method
Beat 986 9/11 g caster sugar, 1442 3/11 g butter, room-temperature & cubed, and 3⅘ tsp salt until light and fluffy Sift 1670 g flour, 569 5/16 g cocoa powder, 1 9/10 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 2x167 6cm circles Bake for 13 minutes, turning halfway Cool completely
Recipe Ingredients: QUANTITY (UNIT) NAME, PREPARATION:
Recipe Steps: with ingredients in curly braces:
3⅘ sticks cinnamon 3⅘ orange peel 3⅘ tsp chili flakes 683 2/11 ml boiling water 948 13/15 g dark chocolate, 70% & chopped 1 9/10 tsp salt 379 6/11 g caster sugar 379 6/11 g butter 3⅘ pod vanilla 379 6/11 g liquid glucose, or sugar
Combine 683 2/11 ml boiling water, 3⅘ sticks cinnamon, 3⅘ orange peel, 3⅘ tsp chili flakes in a bowl Infuse for 30 minutes Place 948 13/15 g dark chocolate, 70% & chopped, 3⅘ pod vanilla, and 1 9/10 tsp salt into a bowl Melt 379 6/11 g caster sugar and 379 6/11 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 379 6/11 g butter stirring to incorporate Cool in fridge for 30 minutes Assemble biscuits "oreo" style
Name: