1 serving is a 6cm cookie
Origin: Ottolenghi Sweet
Prep: 2h
Cook: 15m
Serves: - 293 +
Ingredients
2530 5/11 g butter, room-temperature & cubed 1731 4/11 g caster sugar 6⅔ tsp salt 2930 g flour 998 13/15 g cocoa powder 3⅓ tsp baking soda
Method
Beat 1731 4/11 g caster sugar, 2530 5/11 g butter, room-temperature & cubed, and 6⅔ tsp salt until light and fluffy Sift 2930 g flour, 998 13/15 g cocoa powder, 3⅓ 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 2x293 6cm circles Bake for 13 minutes, turning halfway Cool completely
Recipe Ingredients: QUANTITY (UNIT) NAME, PREPARATION:
Recipe Steps: with ingredients in curly braces:
6⅔ sticks cinnamon 6⅔ orange peel 6⅔ tsp chili flakes 1198 7/11 ml boiling water 1664 10/13 g dark chocolate, 70% & chopped 3⅓ tsp salt 665 10/11 g caster sugar 665 10/11 g butter 6⅔ pod vanilla 665 10/11 g liquid glucose, or sugar
Combine 1198 7/11 ml boiling water, 6⅔ sticks cinnamon, 6⅔ orange peel, 6⅔ tsp chili flakes in a bowl Infuse for 30 minutes Place 1664 10/13 g dark chocolate, 70% & chopped, 6⅔ pod vanilla, and 3⅓ tsp salt into a bowl Melt 665 10/11 g caster sugar and 665 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 665 10/11 g butter stirring to incorporate Cool in fridge for 30 minutes Assemble biscuits "oreo" style
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