1 serving is a 6cm cookie
Origin: Ottolenghi Sweet
Prep: 2h
Cook: 15m
Serves: - 191 +
Ingredients
1649 6/11 g butter, room-temperature & cubed 1128 7/11 g caster sugar 4⅓ tsp salt 1910 g flour 651 2/15 g cocoa powder 2⅙ tsp baking soda
Method
Beat 1128 7/11 g caster sugar, 1649 6/11 g butter, room-temperature & cubed, and 4⅓ tsp salt until light and fluffy Sift 1910 g flour, 651 2/15 g cocoa powder, 2⅙ 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 2x191 6cm circles Bake for 13 minutes, turning halfway Cool completely
Recipe Ingredients: QUANTITY (UNIT) NAME, PREPARATION:
Recipe Steps: with ingredients in curly braces:
4⅓ sticks cinnamon 4⅓ orange peel 4⅓ tsp chili flakes 781 4/11 ml boiling water 1085 3/13 g dark chocolate, 70% & chopped 2⅙ tsp salt 434 1/11 g caster sugar 434 1/11 g butter 4⅓ pod vanilla 434 1/11 g liquid glucose, or sugar
Combine 781 4/11 ml boiling water, 4⅓ sticks cinnamon, 4⅓ orange peel, 4⅓ tsp chili flakes in a bowl Infuse for 30 minutes Place 1085 3/13 g dark chocolate, 70% & chopped, 4⅓ pod vanilla, and 2⅙ tsp salt into a bowl Melt 434 1/11 g caster sugar and 434 1/11 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 434 1/11 g butter stirring to incorporate Cool in fridge for 30 minutes Assemble biscuits "oreo" style
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