1 serving is a 6cm cookie
Origin: Ottolenghi Sweet
Prep: 2h
Cook: 15m
Serves: - 265 +
Ingredients
2288 7/11 g butter, room-temperature & cubed 1565 10/11 g caster sugar 6 tsp salt 2650 g flour 903 5/12 g cocoa powder 3 tsp baking soda
Method
Beat 1565 10/11 g caster sugar, 2288 7/11 g butter, room-temperature & cubed, and 6 tsp salt until light and fluffy Sift 2650 g flour, 903 5/12 g cocoa powder, 3 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 2x265 6cm circles Bake for 13 minutes, turning halfway Cool completely
Recipe Ingredients: QUANTITY (UNIT) NAME, PREPARATION:
Recipe Steps: with ingredients in curly braces:
6 sticks cinnamon 6 orange peel 6 tsp chili flakes 1084 1/11 ml boiling water 1505 11/16 g dark chocolate, 70% & chopped 3 tsp salt 602 3/11 g caster sugar 602 3/11 g butter 6 pod vanilla 602 3/11 g liquid glucose, or sugar
Combine 1084 1/11 ml boiling water, 6 sticks cinnamon, 6 orange peel, 6 tsp chili flakes in a bowl Infuse for 30 minutes Place 1505 11/16 g dark chocolate, 70% & chopped, 6 pod vanilla, and 3 tsp salt into a bowl Melt 602 3/11 g caster sugar and 602 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 602 3/11 g butter stirring to incorporate Cool in fridge for 30 minutes Assemble biscuits "oreo" style
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