1 serving is a 6cm cookie
Origin: Ottolenghi Sweet
Prep: 2h
Cook: 15m
Serves: - 272 +
Ingredients
2349 1/11 g butter, room-temperature & cubed 1607 3/11 g caster sugar 6 2/11 tsp salt 2720 g flour 927 3/11 g cocoa powder 3 1/11 tsp baking soda
Method
Beat 1607 3/11 g caster sugar, 2349 1/11 g butter, room-temperature & cubed, and 6 2/11 tsp salt until light and fluffy Sift 2720 g flour, 927 3/11 g cocoa powder, 3 1/11 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 2x272 6cm circles Bake for 13 minutes, turning halfway Cool completely
Recipe Ingredients: QUANTITY (UNIT) NAME, PREPARATION:
Recipe Steps: with ingredients in curly braces:
6 2/11 sticks cinnamon 6 2/11 orange peel 6 2/11 tsp chili flakes 1112 8/11 ml boiling water 1545 5/11 g dark chocolate, 70% & chopped 3 1/11 tsp salt 618 2/11 g caster sugar 618 2/11 g butter 6 2/11 pod vanilla 618 2/11 g liquid glucose, or sugar
Combine 1112 8/11 ml boiling water, 6 2/11 sticks cinnamon, 6 2/11 orange peel, 6 2/11 tsp chili flakes in a bowl Infuse for 30 minutes Place 1545 5/11 g dark chocolate, 70% & chopped, 6 2/11 pod vanilla, and 3 1/11 tsp salt into a bowl Melt 618 2/11 g caster sugar and 618 2/11 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 618 2/11 g butter stirring to incorporate Cool in fridge for 30 minutes Assemble biscuits "oreo" style
Name: