1 serving is a 6cm cookie
Origin: Ottolenghi Sweet
Prep: 2h
Cook: 15m
Serves: - 170 +
Ingredients
1468 2/11 g butter, room-temperature & cubed 1004 6/11 g caster sugar 3 13/15 tsp salt 1700 g flour 579 6/11 g cocoa powder 1 14/15 tsp baking soda
Method
Beat 1004 6/11 g caster sugar, 1468 2/11 g butter, room-temperature & cubed, and 3 13/15 tsp salt until light and fluffy Sift 1700 g flour, 579 6/11 g cocoa powder, 1 14/15 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 2x170 6cm circles Bake for 13 minutes, turning halfway Cool completely
Recipe Ingredients: QUANTITY (UNIT) NAME, PREPARATION:
Recipe Steps: with ingredients in curly braces:
3 13/15 sticks cinnamon 3 13/15 orange peel 3 13/15 tsp chili flakes 695 5/11 ml boiling water 965 10/11 g dark chocolate, 70% & chopped 1 14/15 tsp salt 386 4/11 g caster sugar 386 4/11 g butter 3 13/15 pod vanilla 386 4/11 g liquid glucose, or sugar
Combine 695 5/11 ml boiling water, 3 13/15 sticks cinnamon, 3 13/15 orange peel, 3 13/15 tsp chili flakes in a bowl Infuse for 30 minutes Place 965 10/11 g dark chocolate, 70% & chopped, 3 13/15 pod vanilla, and 1 14/15 tsp salt into a bowl Melt 386 4/11 g caster sugar and 386 4/11 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 386 4/11 g butter stirring to incorporate Cool in fridge for 30 minutes Assemble biscuits "oreo" style
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