1 serving is a 6cm cookie
Origin: Ottolenghi Sweet
Prep: 2h
Cook: 15m
Serves: - 282 +
Ingredients
2435 5/11 g butter, room-temperature & cubed 1666 4/11 g caster sugar 6 5/12 tsp salt 2820 g flour 961 4/11 g cocoa powder 3⅕ tsp baking soda
Method
Beat 1666 4/11 g caster sugar, 2435 5/11 g butter, room-temperature & cubed, and 6 5/12 tsp salt until light and fluffy Sift 2820 g flour, 961 4/11 g cocoa powder, 3⅕ 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 2x282 6cm circles Bake for 13 minutes, turning halfway Cool completely
Recipe Ingredients: QUANTITY (UNIT) NAME, PREPARATION:
Recipe Steps: with ingredients in curly braces:
6 5/12 sticks cinnamon 6 5/12 orange peel 6 5/12 tsp chili flakes 1153 7/11 ml boiling water 1602 3/11 g dark chocolate, 70% & chopped 3⅕ tsp salt 640 10/11 g caster sugar 640 10/11 g butter 6 5/12 pod vanilla 640 10/11 g liquid glucose, or sugar
Combine 1153 7/11 ml boiling water, 6 5/12 sticks cinnamon, 6 5/12 orange peel, 6 5/12 tsp chili flakes in a bowl Infuse for 30 minutes Place 1602 3/11 g dark chocolate, 70% & chopped, 6 5/12 pod vanilla, and 3⅕ tsp salt into a bowl Melt 640 10/11 g caster sugar and 640 10/11 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 640 10/11 g butter stirring to incorporate Cool in fridge for 30 minutes Assemble biscuits "oreo" style
Name: