1 serving is a 6cm cookie
Origin: Ottolenghi Sweet
Prep: 2h
Cook: 15m
Serves: - 211 +
Ingredients
1822 3/11 g butter, room-temperature & cubed 1246 9/11 g caster sugar 4⅘ tsp salt 2110 g flour 719 5/16 g cocoa powder 2⅖ tsp baking soda
Method
Beat 1246 9/11 g caster sugar, 1822 3/11 g butter, room-temperature & cubed, and 4⅘ tsp salt until light and fluffy Sift 2110 g flour, 719 5/16 g cocoa powder, 2⅖ 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 2x211 6cm circles Bake for 13 minutes, turning halfway Cool completely
Recipe Ingredients: QUANTITY (UNIT) NAME, PREPARATION:
Recipe Steps: with ingredients in curly braces:
4⅘ sticks cinnamon 4⅘ orange peel 4⅘ tsp chili flakes 863 2/11 ml boiling water 1198 13/15 g dark chocolate, 70% & chopped 2⅖ tsp salt 479 6/11 g caster sugar 479 6/11 g butter 4⅘ pod vanilla 479 6/11 g liquid glucose, or sugar
Combine 863 2/11 ml boiling water, 4⅘ sticks cinnamon, 4⅘ orange peel, 4⅘ tsp chili flakes in a bowl Infuse for 30 minutes Place 1198 13/15 g dark chocolate, 70% & chopped, 4⅘ pod vanilla, and 2⅖ tsp salt into a bowl Melt 479 6/11 g caster sugar and 479 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 479 6/11 g butter stirring to incorporate Cool in fridge for 30 minutes Assemble biscuits "oreo" style
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