1 serving is a 6cm cookie
Origin: Ottolenghi Sweet
Prep: 2h
Cook: 15m
Serves: - 185 +
Ingredients
1597 8/11 g butter, room-temperature & cubed 1093 2/11 g caster sugar 4⅕ tsp salt 1850 g flour 630 11/16 g cocoa powder 2 1/10 tsp baking soda
Method
Beat 1093 2/11 g caster sugar, 1597 8/11 g butter, room-temperature & cubed, and 4⅕ tsp salt until light and fluffy Sift 1850 g flour, 630 11/16 g cocoa powder, 2 1/10 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 2x185 6cm circles Bake for 13 minutes, turning halfway Cool completely
Recipe Ingredients: QUANTITY (UNIT) NAME, PREPARATION:
Recipe Steps: with ingredients in curly braces:
4⅕ sticks cinnamon 4⅕ orange peel 4⅕ tsp chili flakes 756 9/11 ml boiling water 1051 2/15 g dark chocolate, 70% & chopped 2 1/10 tsp salt 420 5/11 g caster sugar 420 5/11 g butter 4⅕ pod vanilla 420 5/11 g liquid glucose, or sugar
Combine 756 9/11 ml boiling water, 4⅕ sticks cinnamon, 4⅕ orange peel, 4⅕ tsp chili flakes in a bowl Infuse for 30 minutes Place 1051 2/15 g dark chocolate, 70% & chopped, 4⅕ pod vanilla, and 2 1/10 tsp salt into a bowl Melt 420 5/11 g caster sugar and 420 5/11 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 420 5/11 g butter stirring to incorporate Cool in fridge for 30 minutes Assemble biscuits "oreo" style
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