1 serving is a 6cm cookie
Origin: Ottolenghi Sweet
Prep: 2h
Cook: 15m
Serves: - 229 +
Ingredients
1977 8/11 g butter, room-temperature & cubed 1353 2/11 g caster sugar 5⅕ tsp salt 2290 g flour 780 11/16 g cocoa powder 2⅗ tsp baking soda
Method
Beat 1353 2/11 g caster sugar, 1977 8/11 g butter, room-temperature & cubed, and 5⅕ tsp salt until light and fluffy Sift 2290 g flour, 780 11/16 g cocoa powder, 2⅗ 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 2x229 6cm circles Bake for 13 minutes, turning halfway Cool completely
Recipe Ingredients: QUANTITY (UNIT) NAME, PREPARATION:
Recipe Steps: with ingredients in curly braces:
5⅕ sticks cinnamon 5⅕ orange peel 5⅕ tsp chili flakes 936 9/11 ml boiling water 1301 2/15 g dark chocolate, 70% & chopped 2⅗ tsp salt 520 5/11 g caster sugar 520 5/11 g butter 5⅕ pod vanilla 520 5/11 g liquid glucose, or sugar
Combine 936 9/11 ml boiling water, 5⅕ sticks cinnamon, 5⅕ orange peel, 5⅕ tsp chili flakes in a bowl Infuse for 30 minutes Place 1301 2/15 g dark chocolate, 70% & chopped, 5⅕ pod vanilla, and 2⅗ tsp salt into a bowl Melt 520 5/11 g caster sugar and 520 5/11 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 520 5/11 g butter stirring to incorporate Cool in fridge for 30 minutes Assemble biscuits "oreo" style
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