1 serving is a 6cm cookie
Origin: Ottolenghi Sweet
Prep: 2h
Cook: 15m
Serves: - 18 +
Ingredients
155 5/11 g butter, room-temperature & cubed 106 4/11 g caster sugar 5/12 tsp salt 180 g flour 61 4/11 g cocoa powder ⅕ tsp baking soda
Method
Beat 106 4/11 g caster sugar, 155 5/11 g butter, room-temperature & cubed, and 5/12 tsp salt until light and fluffy Sift 180 g flour, 61 4/11 g cocoa powder, ⅕ 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 2x18 6cm circles Bake for 13 minutes, turning halfway Cool completely
Recipe Ingredients: QUANTITY (UNIT) NAME, PREPARATION:
Recipe Steps: with ingredients in curly braces:
5/12 sticks cinnamon 5/12 orange peel 5/12 tsp chili flakes 73 7/11 ml boiling water 102 3/11 g dark chocolate, 70% & chopped ⅕ tsp salt 40 10/11 g caster sugar 40 10/11 g butter 5/12 pod vanilla 40 10/11 g liquid glucose, or sugar
Combine 73 7/11 ml boiling water, 5/12 sticks cinnamon, 5/12 orange peel, 5/12 tsp chili flakes in a bowl Infuse for 30 minutes Place 102 3/11 g dark chocolate, 70% & chopped, 5/12 pod vanilla, and ⅕ tsp salt into a bowl Melt 40 10/11 g caster sugar and 40 10/11 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 40 10/11 g butter stirring to incorporate Cool in fridge for 30 minutes Assemble biscuits "oreo" style
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