1 serving is a 6cm cookie
Origin: Ottolenghi Sweet
Prep: 2h
Cook: 15m
Serves: - 19 +
Ingredients
164 1/11 g butter, room-temperature & cubed 112 3/11 g caster sugar 3/7 tsp salt 190 g flour 64 10/13 g cocoa powder 3/14 tsp baking soda
Method
Beat 112 3/11 g caster sugar, 164 1/11 g butter, room-temperature & cubed, and 3/7 tsp salt until light and fluffy Sift 190 g flour, 64 10/13 g cocoa powder, 3/14 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 2x19 6cm circles Bake for 13 minutes, turning halfway Cool completely
Recipe Ingredients: QUANTITY (UNIT) NAME, PREPARATION:
Recipe Steps: with ingredients in curly braces:
3/7 sticks cinnamon 3/7 orange peel 3/7 tsp chili flakes 77 8/11 ml boiling water 107 15/16 g dark chocolate, 70% & chopped 3/14 tsp salt 43 2/11 g caster sugar 43 2/11 g butter 3/7 pod vanilla 43 2/11 g liquid glucose, or sugar
Combine 77 8/11 ml boiling water, 3/7 sticks cinnamon, 3/7 orange peel, 3/7 tsp chili flakes in a bowl Infuse for 30 minutes Place 107 15/16 g dark chocolate, 70% & chopped, 3/7 pod vanilla, and 3/14 tsp salt into a bowl Melt 43 2/11 g caster sugar and 43 2/11 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 43 2/11 g butter stirring to incorporate Cool in fridge for 30 minutes Assemble biscuits "oreo" style
Name: