1 serving is a 6cm cookie
Origin: Ottolenghi Sweet
Prep: 2h
Cook: 15m
Serves: - 201 +
Ingredients
1735 10/11 g butter, room-temperature & cubed 1187 8/11 g caster sugar 4 4/7 tsp salt 2010 g flour 685 3/13 g cocoa powder 2 2/7 tsp baking soda
Method
Beat 1187 8/11 g caster sugar, 1735 10/11 g butter, room-temperature & cubed, and 4 4/7 tsp salt until light and fluffy Sift 2010 g flour, 685 3/13 g cocoa powder, 2 2/7 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 2x201 6cm circles Bake for 13 minutes, turning halfway Cool completely
Recipe Ingredients: QUANTITY (UNIT) NAME, PREPARATION:
Recipe Steps: with ingredients in curly braces:
4 4/7 sticks cinnamon 4 4/7 orange peel 4 4/7 tsp chili flakes 822 3/11 ml boiling water 1142 1/16 g dark chocolate, 70% & chopped 2 2/7 tsp salt 456 9/11 g caster sugar 456 9/11 g butter 4 4/7 pod vanilla 456 9/11 g liquid glucose, or sugar
Combine 822 3/11 ml boiling water, 4 4/7 sticks cinnamon, 4 4/7 orange peel, 4 4/7 tsp chili flakes in a bowl Infuse for 30 minutes Place 1142 1/16 g dark chocolate, 70% & chopped, 4 4/7 pod vanilla, and 2 2/7 tsp salt into a bowl Melt 456 9/11 g caster sugar and 456 9/11 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 456 9/11 g butter stirring to incorporate Cool in fridge for 30 minutes Assemble biscuits "oreo" style
Name: