1 serving is a 6cm cookie
Origin: Ottolenghi Sweet
Prep: 2h
Cook: 15m
Serves: - 2 +
Ingredients
17 3/11 g butter, room-temperature & cubed 11 9/11 g caster sugar 1/16 tsp salt 20 g flour 6 9/11 g cocoa powder 0 tsp baking soda
Method
Beat 11 9/11 g caster sugar, 17 3/11 g butter, room-temperature & cubed, and 1/16 tsp salt until light and fluffy Sift 20 g flour, 6 9/11 g cocoa powder, 0 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 2x2 6cm circles Bake for 13 minutes, turning halfway Cool completely
Recipe Ingredients: QUANTITY (UNIT) NAME, PREPARATION:
Recipe Steps: with ingredients in curly braces:
1/16 sticks cinnamon 1/16 orange peel 1/16 tsp chili flakes 8 2/11 ml boiling water 11 4/11 g dark chocolate, 70% & chopped 0 tsp salt 4 6/11 g caster sugar 4 6/11 g butter 1/16 pod vanilla 4 6/11 g liquid glucose, or sugar
Combine 8 2/11 ml boiling water, 1/16 sticks cinnamon, 1/16 orange peel, 1/16 tsp chili flakes in a bowl Infuse for 30 minutes Place 11 4/11 g dark chocolate, 70% & chopped, 1/16 pod vanilla, and 0 tsp salt into a bowl Melt 4 6/11 g caster sugar and 4 6/11 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 4 6/11 g butter stirring to incorporate Cool in fridge for 30 minutes Assemble biscuits "oreo" style
Name: