1 serving is a 6cm cookie
Origin: Ottolenghi Sweet
Prep: 2h
Cook: 15m
Serves: - 17 +
Ingredients
146 9/11 g butter, room-temperature & cubed 100 5/11 g caster sugar 5/13 tsp salt 170 g flour 57 15/16 g cocoa powder 3/16 tsp baking soda
Method
Beat 100 5/11 g caster sugar, 146 9/11 g butter, room-temperature & cubed, and 5/13 tsp salt until light and fluffy Sift 170 g flour, 57 15/16 g cocoa powder, 3/16 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 2x17 6cm circles Bake for 13 minutes, turning halfway Cool completely
Recipe Ingredients: QUANTITY (UNIT) NAME, PREPARATION:
Recipe Steps: with ingredients in curly braces:
5/13 sticks cinnamon 5/13 orange peel 5/13 tsp chili flakes 69 6/11 ml boiling water 96 7/12 g dark chocolate, 70% & chopped 3/16 tsp salt 38 7/11 g caster sugar 38 7/11 g butter 5/13 pod vanilla 38 7/11 g liquid glucose, or sugar
Combine 69 6/11 ml boiling water, 5/13 sticks cinnamon, 5/13 orange peel, 5/13 tsp chili flakes in a bowl Infuse for 30 minutes Place 96 7/12 g dark chocolate, 70% & chopped, 5/13 pod vanilla, and 3/16 tsp salt into a bowl Melt 38 7/11 g caster sugar and 38 7/11 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 38 7/11 g butter stirring to incorporate Cool in fridge for 30 minutes Assemble biscuits "oreo" style
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