1 serving is a 6cm cookie
Origin: Ottolenghi Sweet
Prep: 2h
Cook: 15m
Serves: - 212 +
Ingredients
1830 10/11 g butter, room-temperature & cubed 1252 8/11 g caster sugar 4 9/11 tsp salt 2120 g flour 722 8/11 g cocoa powder 2 5/12 tsp baking soda
Method
Beat 1252 8/11 g caster sugar, 1830 10/11 g butter, room-temperature & cubed, and 4 9/11 tsp salt until light and fluffy Sift 2120 g flour, 722 8/11 g cocoa powder, 2 5/12 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 2x212 6cm circles Bake for 13 minutes, turning halfway Cool completely
Recipe Ingredients: QUANTITY (UNIT) NAME, PREPARATION:
Recipe Steps: with ingredients in curly braces:
4 9/11 sticks cinnamon 4 9/11 orange peel 4 9/11 tsp chili flakes 867 3/11 ml boiling water 1204 6/11 g dark chocolate, 70% & chopped 2 5/12 tsp salt 481 9/11 g caster sugar 481 9/11 g butter 4 9/11 pod vanilla 481 9/11 g liquid glucose, or sugar
Combine 867 3/11 ml boiling water, 4 9/11 sticks cinnamon, 4 9/11 orange peel, 4 9/11 tsp chili flakes in a bowl Infuse for 30 minutes Place 1204 6/11 g dark chocolate, 70% & chopped, 4 9/11 pod vanilla, and 2 5/12 tsp salt into a bowl Melt 481 9/11 g caster sugar and 481 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 481 9/11 g butter stirring to incorporate Cool in fridge for 30 minutes Assemble biscuits "oreo" style
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