1 serving is a 6cm cookie
Origin: Ottolenghi Sweet
Prep: 2h
Cook: 15m
Serves: - 235 +
Ingredients
2029 6/11 g butter, room-temperature & cubed 1388 7/11 g caster sugar 5⅓ tsp salt 2350 g flour 801 2/15 g cocoa powder 2⅔ tsp baking soda
Method
Beat 1388 7/11 g caster sugar, 2029 6/11 g butter, room-temperature & cubed, and 5⅓ tsp salt until light and fluffy Sift 2350 g flour, 801 2/15 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 2x235 6cm circles Bake for 13 minutes, turning halfway Cool completely
Recipe Ingredients: QUANTITY (UNIT) NAME, PREPARATION:
Recipe Steps: with ingredients in curly braces:
5⅓ sticks cinnamon 5⅓ orange peel 5⅓ tsp chili flakes 961 4/11 ml boiling water 1335 3/13 g dark chocolate, 70% & chopped 2⅔ tsp salt 534 1/11 g caster sugar 534 1/11 g butter 5⅓ pod vanilla 534 1/11 g liquid glucose, or sugar
Combine 961 4/11 ml boiling water, 5⅓ sticks cinnamon, 5⅓ orange peel, 5⅓ tsp chili flakes in a bowl Infuse for 30 minutes Place 1335 3/13 g dark chocolate, 70% & chopped, 5⅓ pod vanilla, and 2⅔ tsp salt into a bowl Melt 534 1/11 g caster sugar and 534 1/11 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 534 1/11 g butter stirring to incorporate Cool in fridge for 30 minutes Assemble biscuits "oreo" style
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