1 serving is a 6cm cookie
Origin: Ottolenghi Sweet
Prep: 2h
Cook: 15m
Serves: - 217 +
Ingredients
1874 1/11 g butter, room-temperature & cubed 1282 3/11 g caster sugar 4 14/15 tsp salt 2170 g flour 739 10/13 g cocoa powder 2 7/15 tsp baking soda
Method
Beat 1282 3/11 g caster sugar, 1874 1/11 g butter, room-temperature & cubed, and 4 14/15 tsp salt until light and fluffy Sift 2170 g flour, 739 10/13 g cocoa powder, 2 7/15 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 2x217 6cm circles Bake for 13 minutes, turning halfway Cool completely
Recipe Ingredients: QUANTITY (UNIT) NAME, PREPARATION:
Recipe Steps: with ingredients in curly braces:
4 14/15 sticks cinnamon 4 14/15 orange peel 4 14/15 tsp chili flakes 887 8/11 ml boiling water 1232 15/16 g dark chocolate, 70% & chopped 2 7/15 tsp salt 493 2/11 g caster sugar 493 2/11 g butter 4 14/15 pod vanilla 493 2/11 g liquid glucose, or sugar
Combine 887 8/11 ml boiling water, 4 14/15 sticks cinnamon, 4 14/15 orange peel, 4 14/15 tsp chili flakes in a bowl Infuse for 30 minutes Place 1232 15/16 g dark chocolate, 70% & chopped, 4 14/15 pod vanilla, and 2 7/15 tsp salt into a bowl Melt 493 2/11 g caster sugar and 493 2/11 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 493 2/11 g butter stirring to incorporate Cool in fridge for 30 minutes Assemble biscuits "oreo" style
Name: