1 serving is a 6cm cookie
Origin: Ottolenghi Sweet
Prep: 2h
Cook: 15m
Serves: - 178 +
Ingredients
1537 3/11 g butter, room-temperature & cubed 1051 9/11 g caster sugar 4 1/16 tsp salt 1780 g flour 606 9/11 g cocoa powder 2 tsp baking soda
Method
Beat 1051 9/11 g caster sugar, 1537 3/11 g butter, room-temperature & cubed, and 4 1/16 tsp salt until light and fluffy Sift 1780 g flour, 606 9/11 g cocoa powder, 2 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 2x178 6cm circles Bake for 13 minutes, turning halfway Cool completely
Recipe Ingredients: QUANTITY (UNIT) NAME, PREPARATION:
Recipe Steps: with ingredients in curly braces:
4 1/16 sticks cinnamon 4 1/16 orange peel 4 1/16 tsp chili flakes 728 2/11 ml boiling water 1011 4/11 g dark chocolate, 70% & chopped 2 tsp salt 404 6/11 g caster sugar 404 6/11 g butter 4 1/16 pod vanilla 404 6/11 g liquid glucose, or sugar
Combine 728 2/11 ml boiling water, 4 1/16 sticks cinnamon, 4 1/16 orange peel, 4 1/16 tsp chili flakes in a bowl Infuse for 30 minutes Place 1011 4/11 g dark chocolate, 70% & chopped, 4 1/16 pod vanilla, and 2 tsp salt into a bowl Melt 404 6/11 g caster sugar and 404 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 404 6/11 g butter stirring to incorporate Cool in fridge for 30 minutes Assemble biscuits "oreo" style
Name: