1 serving is a 6cm cookie
Origin: Ottolenghi Sweet
Prep: 2h
Cook: 15m
Serves: - 299 +
Ingredients
2582 3/11 g butter, room-temperature & cubed 1766 9/11 g caster sugar 6⅘ tsp salt 2990 g flour 1019 5/16 g cocoa powder 3⅖ tsp baking soda
Method
Beat 1766 9/11 g caster sugar, 2582 3/11 g butter, room-temperature & cubed, and 6⅘ tsp salt until light and fluffy Sift 2990 g flour, 1019 5/16 g cocoa powder, 3⅖ 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 2x299 6cm circles Bake for 13 minutes, turning halfway Cool completely
Recipe Ingredients: QUANTITY (UNIT) NAME, PREPARATION:
Recipe Steps: with ingredients in curly braces:
6⅘ sticks cinnamon 6⅘ orange peel 6⅘ tsp chili flakes 1223 2/11 ml boiling water 1698 13/15 g dark chocolate, 70% & chopped 3⅖ tsp salt 679 6/11 g caster sugar 679 6/11 g butter 6⅘ pod vanilla 679 6/11 g liquid glucose, or sugar
Combine 1223 2/11 ml boiling water, 6⅘ sticks cinnamon, 6⅘ orange peel, 6⅘ tsp chili flakes in a bowl Infuse for 30 minutes Place 1698 13/15 g dark chocolate, 70% & chopped, 6⅘ pod vanilla, and 3⅖ tsp salt into a bowl Melt 679 6/11 g caster sugar and 679 6/11 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 679 6/11 g butter stirring to incorporate Cool in fridge for 30 minutes Assemble biscuits "oreo" style
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