1 serving is a 6cm cookie
Origin: Ottolenghi Sweet
Prep: 2h
Cook: 15m
Serves: - 249 +
Ingredients
2150 5/11 g butter, room-temperature & cubed 1471 4/11 g caster sugar 5⅔ tsp salt 2490 g flour 848 13/15 g cocoa powder 2⅚ tsp baking soda
Method
Beat 1471 4/11 g caster sugar, 2150 5/11 g butter, room-temperature & cubed, and 5⅔ tsp salt until light and fluffy Sift 2490 g flour, 848 13/15 g cocoa powder, 2⅚ 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 2x249 6cm circles Bake for 13 minutes, turning halfway Cool completely
Recipe Ingredients: QUANTITY (UNIT) NAME, PREPARATION:
Recipe Steps: with ingredients in curly braces:
5⅔ sticks cinnamon 5⅔ orange peel 5⅔ tsp chili flakes 1018 7/11 ml boiling water 1414 10/13 g dark chocolate, 70% & chopped 2⅚ tsp salt 565 10/11 g caster sugar 565 10/11 g butter 5⅔ pod vanilla 565 10/11 g liquid glucose, or sugar
Combine 1018 7/11 ml boiling water, 5⅔ sticks cinnamon, 5⅔ orange peel, 5⅔ tsp chili flakes in a bowl Infuse for 30 minutes Place 1414 10/13 g dark chocolate, 70% & chopped, 5⅔ pod vanilla, and 2⅚ tsp salt into a bowl Melt 565 10/11 g caster sugar and 565 10/11 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 565 10/11 g butter stirring to incorporate Cool in fridge for 30 minutes Assemble biscuits "oreo" style
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