1 serving is a 6cm cookie
Origin: Ottolenghi Sweet
Prep: 2h
Cook: 15m
Serves: - 27 +
Ingredients
233 2/11 g butter, room-temperature & cubed 159 6/11 g caster sugar 8/13 tsp salt 270 g flour 92 1/16 g cocoa powder 4/13 tsp baking soda
Method
Beat 159 6/11 g caster sugar, 233 2/11 g butter, room-temperature & cubed, and 8/13 tsp salt until light and fluffy Sift 270 g flour, 92 1/16 g cocoa powder, 4/13 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 2x27 6cm circles Bake for 13 minutes, turning halfway Cool completely
Recipe Ingredients: QUANTITY (UNIT) NAME, PREPARATION:
Recipe Steps: with ingredients in curly braces:
8/13 sticks cinnamon 8/13 orange peel 8/13 tsp chili flakes 110 5/11 ml boiling water 153 5/12 g dark chocolate, 70% & chopped 4/13 tsp salt 61 4/11 g caster sugar 61 4/11 g butter 8/13 pod vanilla 61 4/11 g liquid glucose, or sugar
Combine 110 5/11 ml boiling water, 8/13 sticks cinnamon, 8/13 orange peel, 8/13 tsp chili flakes in a bowl Infuse for 30 minutes Place 153 5/12 g dark chocolate, 70% & chopped, 8/13 pod vanilla, and 4/13 tsp salt into a bowl Melt 61 4/11 g caster sugar and 61 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 61 4/11 g butter stirring to incorporate Cool in fridge for 30 minutes Assemble biscuits "oreo" style
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