1 serving is a 6cm cookie
Origin: Ottolenghi Sweet
Prep: 2h
Cook: 15m
Serves: - 270 +
Ingredients
2331 9/11 g butter, room-temperature & cubed 1595 5/11 g caster sugar 6 2/15 tsp salt 2700 g flour 920 5/11 g cocoa powder 3 1/15 tsp baking soda
Method
Beat 1595 5/11 g caster sugar, 2331 9/11 g butter, room-temperature & cubed, and 6 2/15 tsp salt until light and fluffy Sift 2700 g flour, 920 5/11 g cocoa powder, 3 1/15 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 2x270 6cm circles Bake for 13 minutes, turning halfway Cool completely
Recipe Ingredients: QUANTITY (UNIT) NAME, PREPARATION:
Recipe Steps: with ingredients in curly braces:
6 2/15 sticks cinnamon 6 2/15 orange peel 6 2/15 tsp chili flakes 1104 6/11 ml boiling water 1534 1/11 g dark chocolate, 70% & chopped 3 1/15 tsp salt 613 7/11 g caster sugar 613 7/11 g butter 6 2/15 pod vanilla 613 7/11 g liquid glucose, or sugar
Combine 1104 6/11 ml boiling water, 6 2/15 sticks cinnamon, 6 2/15 orange peel, 6 2/15 tsp chili flakes in a bowl Infuse for 30 minutes Place 1534 1/11 g dark chocolate, 70% & chopped, 6 2/15 pod vanilla, and 3 1/15 tsp salt into a bowl Melt 613 7/11 g caster sugar and 613 7/11 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 613 7/11 g butter stirring to incorporate Cool in fridge for 30 minutes Assemble biscuits "oreo" style
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