1 serving is a 6cm cookie
Origin: Ottolenghi Sweet
Prep: 2h
Cook: 15m
Serves: - 28 +
Ingredients
241 9/11 g butter, room-temperature & cubed 165 5/11 g caster sugar 7/11 tsp salt 280 g flour 95 5/11 g cocoa powder 5/16 tsp baking soda
Method
Beat 165 5/11 g caster sugar, 241 9/11 g butter, room-temperature & cubed, and 7/11 tsp salt until light and fluffy Sift 280 g flour, 95 5/11 g cocoa powder, 5/16 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 2x28 6cm circles Bake for 13 minutes, turning halfway Cool completely
Recipe Ingredients: QUANTITY (UNIT) NAME, PREPARATION:
Recipe Steps: with ingredients in curly braces:
7/11 sticks cinnamon 7/11 orange peel 7/11 tsp chili flakes 114 6/11 ml boiling water 159 1/11 g dark chocolate, 70% & chopped 5/16 tsp salt 63 7/11 g caster sugar 63 7/11 g butter 7/11 pod vanilla 63 7/11 g liquid glucose, or sugar
Combine 114 6/11 ml boiling water, 7/11 sticks cinnamon, 7/11 orange peel, 7/11 tsp chili flakes in a bowl Infuse for 30 minutes Place 159 1/11 g dark chocolate, 70% & chopped, 7/11 pod vanilla, and 5/16 tsp salt into a bowl Melt 63 7/11 g caster sugar and 63 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 63 7/11 g butter stirring to incorporate Cool in fridge for 30 minutes Assemble biscuits "oreo" style
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