1 serving is a 6cm cookie
Origin: Ottolenghi Sweet
Prep: 2h
Cook: 15m
Serves: - 273 +
Ingredients
2357 8/11 g butter, room-temperature & cubed 1613 2/11 g caster sugar 6⅕ tsp salt 2730 g flour 930 11/16 g cocoa powder 3 1/10 tsp baking soda
Method
Beat 1613 2/11 g caster sugar, 2357 8/11 g butter, room-temperature & cubed, and 6⅕ tsp salt until light and fluffy Sift 2730 g flour, 930 11/16 g cocoa powder, 3 1/10 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 2x273 6cm circles Bake for 13 minutes, turning halfway Cool completely
Recipe Ingredients: QUANTITY (UNIT) NAME, PREPARATION:
Recipe Steps: with ingredients in curly braces:
6⅕ sticks cinnamon 6⅕ orange peel 6⅕ tsp chili flakes 1116 9/11 ml boiling water 1551 2/15 g dark chocolate, 70% & chopped 3 1/10 tsp salt 620 5/11 g caster sugar 620 5/11 g butter 6⅕ pod vanilla 620 5/11 g liquid glucose, or sugar
Combine 1116 9/11 ml boiling water, 6⅕ sticks cinnamon, 6⅕ orange peel, 6⅕ tsp chili flakes in a bowl Infuse for 30 minutes Place 1551 2/15 g dark chocolate, 70% & chopped, 6⅕ pod vanilla, and 3 1/10 tsp salt into a bowl Melt 620 5/11 g caster sugar and 620 5/11 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 620 5/11 g butter stirring to incorporate Cool in fridge for 30 minutes Assemble biscuits "oreo" style
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