1 serving is a 6cm cookie
Origin: Ottolenghi Sweet
Prep: 2h
Cook: 15m
Serves: - 314 +
Ingredients
2711 9/11 g butter, room-temperature & cubed 1855 5/11 g caster sugar 7 2/15 tsp salt 3140 g flour 1070 5/11 g cocoa powder 3 4/7 tsp baking soda
Method
Beat 1855 5/11 g caster sugar, 2711 9/11 g butter, room-temperature & cubed, and 7 2/15 tsp salt until light and fluffy Sift 3140 g flour, 1070 5/11 g cocoa powder, 3 4/7 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 2x314 6cm circles Bake for 13 minutes, turning halfway Cool completely
Recipe Ingredients: QUANTITY (UNIT) NAME, PREPARATION:
Recipe Steps: with ingredients in curly braces:
7 2/15 sticks cinnamon 7 2/15 orange peel 7 2/15 tsp chili flakes 1284 6/11 ml boiling water 1784 1/11 g dark chocolate, 70% & chopped 3 4/7 tsp salt 713 7/11 g caster sugar 713 7/11 g butter 7 2/15 pod vanilla 713 7/11 g liquid glucose, or sugar
Combine 1284 6/11 ml boiling water, 7 2/15 sticks cinnamon, 7 2/15 orange peel, 7 2/15 tsp chili flakes in a bowl Infuse for 30 minutes Place 1784 1/11 g dark chocolate, 70% & chopped, 7 2/15 pod vanilla, and 3 4/7 tsp salt into a bowl Melt 713 7/11 g caster sugar and 713 7/11 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 713 7/11 g butter stirring to incorporate Cool in fridge for 30 minutes Assemble biscuits "oreo" style
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