1 serving is a 6cm cookie
Origin: Ottolenghi Sweet
Prep: 2h
Cook: 15m
Serves: - 247 +
Ingredients
2133 2/11 g butter, room-temperature & cubed 1459 6/11 g caster sugar 5 8/13 tsp salt 2470 g flour 842 1/16 g cocoa powder 2 13/16 tsp baking soda
Method
Beat 1459 6/11 g caster sugar, 2133 2/11 g butter, room-temperature & cubed, and 5 8/13 tsp salt until light and fluffy Sift 2470 g flour, 842 1/16 g cocoa powder, 2 13/16 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 2x247 6cm circles Bake for 13 minutes, turning halfway Cool completely
Recipe Ingredients: QUANTITY (UNIT) NAME, PREPARATION:
Recipe Steps: with ingredients in curly braces:
5 8/13 sticks cinnamon 5 8/13 orange peel 5 8/13 tsp chili flakes 1010 5/11 ml boiling water 1403 5/12 g dark chocolate, 70% & chopped 2 13/16 tsp salt 561 4/11 g caster sugar 561 4/11 g butter 5 8/13 pod vanilla 561 4/11 g liquid glucose, or sugar
Combine 1010 5/11 ml boiling water, 5 8/13 sticks cinnamon, 5 8/13 orange peel, 5 8/13 tsp chili flakes in a bowl Infuse for 30 minutes Place 1403 5/12 g dark chocolate, 70% & chopped, 5 8/13 pod vanilla, and 2 13/16 tsp salt into a bowl Melt 561 4/11 g caster sugar and 561 4/11 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 561 4/11 g butter stirring to incorporate Cool in fridge for 30 minutes Assemble biscuits "oreo" style
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