1 serving is a 6cm cookie
Origin: Ottolenghi Sweet
Prep: 2h
Cook: 15m
Serves: - 226 +
Ingredients
1951 9/11 g butter, room-temperature & cubed 1335 5/11 g caster sugar 5 2/15 tsp salt 2260 g flour 770 5/11 g cocoa powder 2 4/7 tsp baking soda
Method
Beat 1335 5/11 g caster sugar, 1951 9/11 g butter, room-temperature & cubed, and 5 2/15 tsp salt until light and fluffy Sift 2260 g flour, 770 5/11 g cocoa powder, 2 4/7 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 2x226 6cm circles Bake for 13 minutes, turning halfway Cool completely
Recipe Ingredients: QUANTITY (UNIT) NAME, PREPARATION:
Recipe Steps: with ingredients in curly braces:
5 2/15 sticks cinnamon 5 2/15 orange peel 5 2/15 tsp chili flakes 924 6/11 ml boiling water 1284 1/11 g dark chocolate, 70% & chopped 2 4/7 tsp salt 513 7/11 g caster sugar 513 7/11 g butter 5 2/15 pod vanilla 513 7/11 g liquid glucose, or sugar
Combine 924 6/11 ml boiling water, 5 2/15 sticks cinnamon, 5 2/15 orange peel, 5 2/15 tsp chili flakes in a bowl Infuse for 30 minutes Place 1284 1/11 g dark chocolate, 70% & chopped, 5 2/15 pod vanilla, and 2 4/7 tsp salt into a bowl Melt 513 7/11 g caster sugar and 513 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 513 7/11 g butter stirring to incorporate Cool in fridge for 30 minutes Assemble biscuits "oreo" style
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