1 serving is a 6cm cookie
Origin: Ottolenghi Sweet
Prep: 2h
Cook: 15m
Serves: - 269 +
Ingredients
2323 2/11 g butter, room-temperature & cubed 1589 6/11 g caster sugar 6 1/9 tsp salt 2690 g flour 917 1/16 g cocoa powder 3 1/16 tsp baking soda
Method
Beat 1589 6/11 g caster sugar, 2323 2/11 g butter, room-temperature & cubed, and 6 1/9 tsp salt until light and fluffy Sift 2690 g flour, 917 1/16 g cocoa powder, 3 1/16 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 2x269 6cm circles Bake for 13 minutes, turning halfway Cool completely
Recipe Ingredients: QUANTITY (UNIT) NAME, PREPARATION:
Recipe Steps: with ingredients in curly braces:
6 1/9 sticks cinnamon 6 1/9 orange peel 6 1/9 tsp chili flakes 1100 5/11 ml boiling water 1528 5/12 g dark chocolate, 70% & chopped 3 1/16 tsp salt 611 4/11 g caster sugar 611 4/11 g butter 6 1/9 pod vanilla 611 4/11 g liquid glucose, or sugar
Combine 1100 5/11 ml boiling water, 6 1/9 sticks cinnamon, 6 1/9 orange peel, 6 1/9 tsp chili flakes in a bowl Infuse for 30 minutes Place 1528 5/12 g dark chocolate, 70% & chopped, 6 1/9 pod vanilla, and 3 1/16 tsp salt into a bowl Melt 611 4/11 g caster sugar and 611 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 611 4/11 g butter stirring to incorporate Cool in fridge for 30 minutes Assemble biscuits "oreo" style
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