1 serving is a 6cm cookie
Origin: Ottolenghi Sweet
Prep: 2h
Cook: 15m
Serves: - 310 +
Ingredients
2677 3/11 g butter, room-temperature & cubed 1831 9/11 g caster sugar 7 1/16 tsp salt 3100 g flour 1056 9/11 g cocoa powder 3 8/15 tsp baking soda
Method
Beat 1831 9/11 g caster sugar, 2677 3/11 g butter, room-temperature & cubed, and 7 1/16 tsp salt until light and fluffy Sift 3100 g flour, 1056 9/11 g cocoa powder, 3 8/15 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 2x310 6cm circles Bake for 13 minutes, turning halfway Cool completely
Recipe Ingredients: QUANTITY (UNIT) NAME, PREPARATION:
Recipe Steps: with ingredients in curly braces:
7 1/16 sticks cinnamon 7 1/16 orange peel 7 1/16 tsp chili flakes 1268 2/11 ml boiling water 1761 4/11 g dark chocolate, 70% & chopped 3 8/15 tsp salt 704 6/11 g caster sugar 704 6/11 g butter 7 1/16 pod vanilla 704 6/11 g liquid glucose, or sugar
Combine 1268 2/11 ml boiling water, 7 1/16 sticks cinnamon, 7 1/16 orange peel, 7 1/16 tsp chili flakes in a bowl Infuse for 30 minutes Place 1761 4/11 g dark chocolate, 70% & chopped, 7 1/16 pod vanilla, and 3 8/15 tsp salt into a bowl Melt 704 6/11 g caster sugar and 704 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 704 6/11 g butter stirring to incorporate Cool in fridge for 30 minutes Assemble biscuits "oreo" style
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