1 serving is a 6cm cookie
Origin: Ottolenghi Sweet
Prep: 2h
Cook: 15m
Serves: - 182 +
Ingredients
1571 9/11 g butter, room-temperature & cubed 1075 5/11 g caster sugar 4 2/15 tsp salt 1820 g flour 620 5/11 g cocoa powder 2 1/15 tsp baking soda
Method
Beat 1075 5/11 g caster sugar, 1571 9/11 g butter, room-temperature & cubed, and 4 2/15 tsp salt until light and fluffy Sift 1820 g flour, 620 5/11 g cocoa powder, 2 1/15 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 2x182 6cm circles Bake for 13 minutes, turning halfway Cool completely
Recipe Ingredients: QUANTITY (UNIT) NAME, PREPARATION:
Recipe Steps: with ingredients in curly braces:
4 2/15 sticks cinnamon 4 2/15 orange peel 4 2/15 tsp chili flakes 744 6/11 ml boiling water 1034 1/11 g dark chocolate, 70% & chopped 2 1/15 tsp salt 413 7/11 g caster sugar 413 7/11 g butter 4 2/15 pod vanilla 413 7/11 g liquid glucose, or sugar
Combine 744 6/11 ml boiling water, 4 2/15 sticks cinnamon, 4 2/15 orange peel, 4 2/15 tsp chili flakes in a bowl Infuse for 30 minutes Place 1034 1/11 g dark chocolate, 70% & chopped, 4 2/15 pod vanilla, and 2 1/15 tsp salt into a bowl Melt 413 7/11 g caster sugar and 413 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 413 7/11 g butter stirring to incorporate Cool in fridge for 30 minutes Assemble biscuits "oreo" style
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