1 serving is a 6cm cookie
Origin: Ottolenghi Sweet
Prep: 2h
Cook: 15m
Serves: - 234 +
Ingredients
2020 10/11 g butter, room-temperature & cubed 1382 8/11 g caster sugar 5 5/16 tsp salt 2340 g flour 797 8/11 g cocoa powder 2⅔ tsp baking soda
Method
Beat 1382 8/11 g caster sugar, 2020 10/11 g butter, room-temperature & cubed, and 5 5/16 tsp salt until light and fluffy Sift 2340 g flour, 797 8/11 g cocoa powder, 2⅔ 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 2x234 6cm circles Bake for 13 minutes, turning halfway Cool completely
Recipe Ingredients: QUANTITY (UNIT) NAME, PREPARATION:
Recipe Steps: with ingredients in curly braces:
5 5/16 sticks cinnamon 5 5/16 orange peel 5 5/16 tsp chili flakes 957 3/11 ml boiling water 1329 6/11 g dark chocolate, 70% & chopped 2⅔ tsp salt 531 9/11 g caster sugar 531 9/11 g butter 5 5/16 pod vanilla 531 9/11 g liquid glucose, or sugar
Combine 957 3/11 ml boiling water, 5 5/16 sticks cinnamon, 5 5/16 orange peel, 5 5/16 tsp chili flakes in a bowl Infuse for 30 minutes Place 1329 6/11 g dark chocolate, 70% & chopped, 5 5/16 pod vanilla, and 2⅔ tsp salt into a bowl Melt 531 9/11 g caster sugar and 531 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 531 9/11 g butter stirring to incorporate Cool in fridge for 30 minutes Assemble biscuits "oreo" style
Name: