1 serving is a 6cm cookie
Origin: Ottolenghi Sweet
Prep: 2h
Cook: 15m
Serves: - 25 +
Ingredients
215 10/11 g butter, room-temperature & cubed 147 8/11 g caster sugar 4/7 tsp salt 250 g flour 85 3/13 g cocoa powder 2/7 tsp baking soda
Method
Beat 147 8/11 g caster sugar, 215 10/11 g butter, room-temperature & cubed, and 4/7 tsp salt until light and fluffy Sift 250 g flour, 85 3/13 g cocoa powder, 2/7 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 2x25 6cm circles Bake for 13 minutes, turning halfway Cool completely
Recipe Ingredients: QUANTITY (UNIT) NAME, PREPARATION:
Recipe Steps: with ingredients in curly braces:
4/7 sticks cinnamon 4/7 orange peel 4/7 tsp chili flakes 102 3/11 ml boiling water 142 1/16 g dark chocolate, 70% & chopped 2/7 tsp salt 56 9/11 g caster sugar 56 9/11 g butter 4/7 pod vanilla 56 9/11 g liquid glucose, or sugar
Combine 102 3/11 ml boiling water, 4/7 sticks cinnamon, 4/7 orange peel, 4/7 tsp chili flakes in a bowl Infuse for 30 minutes Place 142 1/16 g dark chocolate, 70% & chopped, 4/7 pod vanilla, and 2/7 tsp salt into a bowl Melt 56 9/11 g caster sugar and 56 9/11 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 56 9/11 g butter stirring to incorporate Cool in fridge for 30 minutes Assemble biscuits "oreo" style
Name: