1 serving is a 6cm cookie
Origin: Ottolenghi Sweet
Prep: 2h
Cook: 15m
Serves: - 311 +
Ingredients
2685 10/11 g butter, room-temperature & cubed 1837 8/11 g caster sugar 7 1/15 tsp salt 3110 g flour 1060 3/13 g cocoa powder 3 8/15 tsp baking soda
Method
Beat 1837 8/11 g caster sugar, 2685 10/11 g butter, room-temperature & cubed, and 7 1/15 tsp salt until light and fluffy Sift 3110 g flour, 1060 3/13 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 2x311 6cm circles Bake for 13 minutes, turning halfway Cool completely
Recipe Ingredients: QUANTITY (UNIT) NAME, PREPARATION:
Recipe Steps: with ingredients in curly braces:
7 1/15 sticks cinnamon 7 1/15 orange peel 7 1/15 tsp chili flakes 1272 3/11 ml boiling water 1767 1/16 g dark chocolate, 70% & chopped 3 8/15 tsp salt 706 9/11 g caster sugar 706 9/11 g butter 7 1/15 pod vanilla 706 9/11 g liquid glucose, or sugar
Combine 1272 3/11 ml boiling water, 7 1/15 sticks cinnamon, 7 1/15 orange peel, 7 1/15 tsp chili flakes in a bowl Infuse for 30 minutes Place 1767 1/16 g dark chocolate, 70% & chopped, 7 1/15 pod vanilla, and 3 8/15 tsp salt into a bowl Melt 706 9/11 g caster sugar and 706 9/11 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 706 9/11 g butter stirring to incorporate Cool in fridge for 30 minutes Assemble biscuits "oreo" style
Name: