1 serving is a 6cm cookie
Origin: Ottolenghi Sweet
Prep: 2h
Cook: 15m
Serves: - 223 +
Ingredients
1925 10/11 g butter, room-temperature & cubed 1317 8/11 g caster sugar 5 1/15 tsp salt 2230 g flour 760 3/13 g cocoa powder 2 8/15 tsp baking soda
Method
Beat 1317 8/11 g caster sugar, 1925 10/11 g butter, room-temperature & cubed, and 5 1/15 tsp salt until light and fluffy Sift 2230 g flour, 760 3/13 g cocoa powder, 2 8/15 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 2x223 6cm circles Bake for 13 minutes, turning halfway Cool completely
Recipe Ingredients: QUANTITY (UNIT) NAME, PREPARATION:
Recipe Steps: with ingredients in curly braces:
5 1/15 sticks cinnamon 5 1/15 orange peel 5 1/15 tsp chili flakes 912 3/11 ml boiling water 1267 1/16 g dark chocolate, 70% & chopped 2 8/15 tsp salt 506 9/11 g caster sugar 506 9/11 g butter 5 1/15 pod vanilla 506 9/11 g liquid glucose, or sugar
Combine 912 3/11 ml boiling water, 5 1/15 sticks cinnamon, 5 1/15 orange peel, 5 1/15 tsp chili flakes in a bowl Infuse for 30 minutes Place 1267 1/16 g dark chocolate, 70% & chopped, 5 1/15 pod vanilla, and 2 8/15 tsp salt into a bowl Melt 506 9/11 g caster sugar and 506 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 506 9/11 g butter stirring to incorporate Cool in fridge for 30 minutes Assemble biscuits "oreo" style
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