1 serving is a 6cm cookie
Origin: Ottolenghi Sweet
Prep: 2h
Cook: 15m
Serves: - 205 +
Ingredients
1770 5/11 g butter, room-temperature & cubed 1211 4/11 g caster sugar 4⅔ tsp salt 2050 g flour 698 13/15 g cocoa powder 2⅓ tsp baking soda
Method
Beat 1211 4/11 g caster sugar, 1770 5/11 g butter, room-temperature & cubed, and 4⅔ tsp salt until light and fluffy Sift 2050 g flour, 698 13/15 g cocoa powder, 2⅓ 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 2x205 6cm circles Bake for 13 minutes, turning halfway Cool completely
Recipe Ingredients: QUANTITY (UNIT) NAME, PREPARATION:
Recipe Steps: with ingredients in curly braces:
4⅔ sticks cinnamon 4⅔ orange peel 4⅔ tsp chili flakes 838 7/11 ml boiling water 1164 10/13 g dark chocolate, 70% & chopped 2⅓ tsp salt 465 10/11 g caster sugar 465 10/11 g butter 4⅔ pod vanilla 465 10/11 g liquid glucose, or sugar
Combine 838 7/11 ml boiling water, 4⅔ sticks cinnamon, 4⅔ orange peel, 4⅔ tsp chili flakes in a bowl Infuse for 30 minutes Place 1164 10/13 g dark chocolate, 70% & chopped, 4⅔ pod vanilla, and 2⅓ tsp salt into a bowl Melt 465 10/11 g caster sugar and 465 10/11 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 465 10/11 g butter stirring to incorporate Cool in fridge for 30 minutes Assemble biscuits "oreo" style
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