1 serving is a 6cm cookie
Origin: Ottolenghi Sweet
Prep: 2h
Cook: 15m
Serves: - 246 +
Ingredients
2124 6/11 g butter, room-temperature & cubed 1453 7/11 g caster sugar 5 7/12 tsp salt 2460 g flour 838 7/11 g cocoa powder 2⅘ tsp baking soda
Method
Beat 1453 7/11 g caster sugar, 2124 6/11 g butter, room-temperature & cubed, and 5 7/12 tsp salt until light and fluffy Sift 2460 g flour, 838 7/11 g cocoa powder, 2⅘ 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 2x246 6cm circles Bake for 13 minutes, turning halfway Cool completely
Recipe Ingredients: QUANTITY (UNIT) NAME, PREPARATION:
Recipe Steps: with ingredients in curly braces:
5 7/12 sticks cinnamon 5 7/12 orange peel 5 7/12 tsp chili flakes 1006 4/11 ml boiling water 1397 8/11 g dark chocolate, 70% & chopped 2⅘ tsp salt 559 1/11 g caster sugar 559 1/11 g butter 5 7/12 pod vanilla 559 1/11 g liquid glucose, or sugar
Combine 1006 4/11 ml boiling water, 5 7/12 sticks cinnamon, 5 7/12 orange peel, 5 7/12 tsp chili flakes in a bowl Infuse for 30 minutes Place 1397 8/11 g dark chocolate, 70% & chopped, 5 7/12 pod vanilla, and 2⅘ tsp salt into a bowl Melt 559 1/11 g caster sugar and 559 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 559 1/11 g butter stirring to incorporate Cool in fridge for 30 minutes Assemble biscuits "oreo" style
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