1 serving is a 6cm cookie
Origin: Ottolenghi Sweet
Prep: 2h
Cook: 15m
Serves: - 243 +
Ingredients
2098 7/11 g butter, room-temperature & cubed 1435 10/11 g caster sugar 5 8/15 tsp salt 2430 g flour 828 5/12 g cocoa powder 2 10/13 tsp baking soda
Method
Beat 1435 10/11 g caster sugar, 2098 7/11 g butter, room-temperature & cubed, and 5 8/15 tsp salt until light and fluffy Sift 2430 g flour, 828 5/12 g cocoa powder, 2 10/13 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 2x243 6cm circles Bake for 13 minutes, turning halfway Cool completely
Recipe Ingredients: QUANTITY (UNIT) NAME, PREPARATION:
Recipe Steps: with ingredients in curly braces:
5 8/15 sticks cinnamon 5 8/15 orange peel 5 8/15 tsp chili flakes 994 1/11 ml boiling water 1380 11/16 g dark chocolate, 70% & chopped 2 10/13 tsp salt 552 3/11 g caster sugar 552 3/11 g butter 5 8/15 pod vanilla 552 3/11 g liquid glucose, or sugar
Combine 994 1/11 ml boiling water, 5 8/15 sticks cinnamon, 5 8/15 orange peel, 5 8/15 tsp chili flakes in a bowl Infuse for 30 minutes Place 1380 11/16 g dark chocolate, 70% & chopped, 5 8/15 pod vanilla, and 2 10/13 tsp salt into a bowl Melt 552 3/11 g caster sugar and 552 3/11 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 552 3/11 g butter stirring to incorporate Cool in fridge for 30 minutes Assemble biscuits "oreo" style
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