1 serving is a 6cm cookie
Origin: Ottolenghi Sweet
Prep: 2h
Cook: 15m
Serves: - 276 +
Ingredients
2383 7/11 g butter, room-temperature & cubed 1630 10/11 g caster sugar 6 3/11 tsp salt 2760 g flour 940 10/11 g cocoa powder 3 2/15 tsp baking soda
Method
Beat 1630 10/11 g caster sugar, 2383 7/11 g butter, room-temperature & cubed, and 6 3/11 tsp salt until light and fluffy Sift 2760 g flour, 940 10/11 g cocoa powder, 3 2/15 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 2x276 6cm circles Bake for 13 minutes, turning halfway Cool completely
Recipe Ingredients: QUANTITY (UNIT) NAME, PREPARATION:
Recipe Steps: with ingredients in curly braces:
6 3/11 sticks cinnamon 6 3/11 orange peel 6 3/11 tsp chili flakes 1129 1/11 ml boiling water 1568 2/11 g dark chocolate, 70% & chopped 3 2/15 tsp salt 627 3/11 g caster sugar 627 3/11 g butter 6 3/11 pod vanilla 627 3/11 g liquid glucose, or sugar
Combine 1129 1/11 ml boiling water, 6 3/11 sticks cinnamon, 6 3/11 orange peel, 6 3/11 tsp chili flakes in a bowl Infuse for 30 minutes Place 1568 2/11 g dark chocolate, 70% & chopped, 6 3/11 pod vanilla, and 3 2/15 tsp salt into a bowl Melt 627 3/11 g caster sugar and 627 3/11 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 627 3/11 g butter stirring to incorporate Cool in fridge for 30 minutes Assemble biscuits "oreo" style
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