1 serving is a 6cm cookie
Origin: Ottolenghi Sweet
Prep: 2h
Cook: 15m
Serves: - 279 +
Ingredients
2409 6/11 g butter, room-temperature & cubed 1648 7/11 g caster sugar 6⅓ tsp salt 2790 g flour 951 2/15 g cocoa powder 3⅙ tsp baking soda
Method
Beat 1648 7/11 g caster sugar, 2409 6/11 g butter, room-temperature & cubed, and 6⅓ tsp salt until light and fluffy Sift 2790 g flour, 951 2/15 g cocoa powder, 3⅙ 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 2x279 6cm circles Bake for 13 minutes, turning halfway Cool completely
Recipe Ingredients: QUANTITY (UNIT) NAME, PREPARATION:
Recipe Steps: with ingredients in curly braces:
6⅓ sticks cinnamon 6⅓ orange peel 6⅓ tsp chili flakes 1141 4/11 ml boiling water 1585 3/13 g dark chocolate, 70% & chopped 3⅙ tsp salt 634 1/11 g caster sugar 634 1/11 g butter 6⅓ pod vanilla 634 1/11 g liquid glucose, or sugar
Combine 1141 4/11 ml boiling water, 6⅓ sticks cinnamon, 6⅓ orange peel, 6⅓ tsp chili flakes in a bowl Infuse for 30 minutes Place 1585 3/13 g dark chocolate, 70% & chopped, 6⅓ pod vanilla, and 3⅙ tsp salt into a bowl Melt 634 1/11 g caster sugar and 634 1/11 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 634 1/11 g butter stirring to incorporate Cool in fridge for 30 minutes Assemble biscuits "oreo" style
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