1 serving is a 6cm cookie
Origin: Ottolenghi Sweet
Prep: 2h
Cook: 15m
Serves: - 207 +
Ingredients
1787 8/11 g butter, room-temperature & cubed 1223 2/11 g caster sugar 4 7/10 tsp salt 2070 g flour 705 11/16 g cocoa powder 2 5/14 tsp baking soda
Method
Beat 1223 2/11 g caster sugar, 1787 8/11 g butter, room-temperature & cubed, and 4 7/10 tsp salt until light and fluffy Sift 2070 g flour, 705 11/16 g cocoa powder, 2 5/14 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 2x207 6cm circles Bake for 13 minutes, turning halfway Cool completely
Recipe Ingredients: QUANTITY (UNIT) NAME, PREPARATION:
Recipe Steps: with ingredients in curly braces:
4 7/10 sticks cinnamon 4 7/10 orange peel 4 7/10 tsp chili flakes 846 9/11 ml boiling water 1176 2/15 g dark chocolate, 70% & chopped 2 5/14 tsp salt 470 5/11 g caster sugar 470 5/11 g butter 4 7/10 pod vanilla 470 5/11 g liquid glucose, or sugar
Combine 846 9/11 ml boiling water, 4 7/10 sticks cinnamon, 4 7/10 orange peel, 4 7/10 tsp chili flakes in a bowl Infuse for 30 minutes Place 1176 2/15 g dark chocolate, 70% & chopped, 4 7/10 pod vanilla, and 2 5/14 tsp salt into a bowl Melt 470 5/11 g caster sugar and 470 5/11 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 470 5/11 g butter stirring to incorporate Cool in fridge for 30 minutes Assemble biscuits "oreo" style
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