1 serving is a 6cm cookie
Origin: Ottolenghi Sweet
Prep: 2h
Cook: 15m
Serves: - 29 +
Ingredients
250 5/11 g butter, room-temperature & cubed 171 4/11 g caster sugar ⅔ tsp salt 290 g flour 98 13/15 g cocoa powder ⅓ tsp baking soda
Method
Beat 171 4/11 g caster sugar, 250 5/11 g butter, room-temperature & cubed, and ⅔ tsp salt until light and fluffy Sift 290 g flour, 98 13/15 g cocoa powder, ⅓ 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 2x29 6cm circles Bake for 13 minutes, turning halfway Cool completely
Recipe Ingredients: QUANTITY (UNIT) NAME, PREPARATION:
Recipe Steps: with ingredients in curly braces:
⅔ sticks cinnamon ⅔ orange peel ⅔ tsp chili flakes 118 7/11 ml boiling water 164 10/13 g dark chocolate, 70% & chopped ⅓ tsp salt 65 10/11 g caster sugar 65 10/11 g butter ⅔ pod vanilla 65 10/11 g liquid glucose, or sugar
Combine 118 7/11 ml boiling water, ⅔ sticks cinnamon, ⅔ orange peel, ⅔ tsp chili flakes in a bowl Infuse for 30 minutes Place 164 10/13 g dark chocolate, 70% & chopped, ⅔ pod vanilla, and ⅓ tsp salt into a bowl Melt 65 10/11 g caster sugar and 65 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 65 10/11 g butter stirring to incorporate Cool in fridge for 30 minutes Assemble biscuits "oreo" style
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