1 serving is a 6cm cookie
Origin: Ottolenghi Sweet
Prep: 2h
Cook: 15m
Serves: - 22 +
Ingredients
190 g butter, room-temperature & cubed 130 g caster sugar ½ tsp salt 220 g flour 75 g cocoa powder ¼ tsp baking soda
Method
Beat 130 g caster sugar, 190 g butter, room-temperature & cubed, and ½ tsp salt until light and fluffy Sift 220 g flour, 75 g cocoa powder, ¼ 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 2x22 6cm circles Bake for 13 minutes, turning halfway Cool completely
Recipe Ingredients: QUANTITY (UNIT) NAME, PREPARATION:
Recipe Steps: with ingredients in curly braces:
½ sticks cinnamon ½ orange peel ½ tsp chili flakes 90 ml boiling water 125 g dark chocolate, 70% & chopped ¼ tsp salt 50 g caster sugar 50 g butter ½ pod vanilla 50 g liquid glucose, or sugar
Combine 90 ml boiling water, ½ sticks cinnamon, ½ orange peel, ½ tsp chili flakes in a bowl Infuse for 30 minutes Place 125 g dark chocolate, 70% & chopped, ½ pod vanilla, and ¼ tsp salt into a bowl Melt 50 g caster sugar and 50 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 50 g butter stirring to incorporate Cool in fridge for 30 minutes Assemble biscuits "oreo" style
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