1 serving is a 6cm cookie
Origin: Ottolenghi Sweet
Prep: 2h
Cook: 15m
Serves: - 215 +
Ingredients
1856 9/11 g butter, room-temperature & cubed 1270 5/11 g caster sugar 4 8/9 tsp salt 2150 g flour 732 15/16 g cocoa powder 2 4/9 tsp baking soda
Method
Beat 1270 5/11 g caster sugar, 1856 9/11 g butter, room-temperature & cubed, and 4 8/9 tsp salt until light and fluffy Sift 2150 g flour, 732 15/16 g cocoa powder, 2 4/9 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 2x215 6cm circles Bake for 13 minutes, turning halfway Cool completely
Recipe Ingredients: QUANTITY (UNIT) NAME, PREPARATION:
Recipe Steps: with ingredients in curly braces:
4 8/9 sticks cinnamon 4 8/9 orange peel 4 8/9 tsp chili flakes 879 6/11 ml boiling water 1221 7/12 g dark chocolate, 70% & chopped 2 4/9 tsp salt 488 7/11 g caster sugar 488 7/11 g butter 4 8/9 pod vanilla 488 7/11 g liquid glucose, or sugar
Combine 879 6/11 ml boiling water, 4 8/9 sticks cinnamon, 4 8/9 orange peel, 4 8/9 tsp chili flakes in a bowl Infuse for 30 minutes Place 1221 7/12 g dark chocolate, 70% & chopped, 4 8/9 pod vanilla, and 2 4/9 tsp salt into a bowl Melt 488 7/11 g caster sugar and 488 7/11 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 488 7/11 g butter stirring to incorporate Cool in fridge for 30 minutes Assemble biscuits "oreo" style
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