1 serving is a 6cm cookie
Origin: Ottolenghi Sweet
Prep: 2h
Cook: 15m
Serves: - 315 +
Ingredients
2720 5/11 g butter, room-temperature & cubed 1861 4/11 g caster sugar 7 2/13 tsp salt 3150 g flour 1073 13/15 g cocoa powder 3 7/12 tsp baking soda
Method
Beat 1861 4/11 g caster sugar, 2720 5/11 g butter, room-temperature & cubed, and 7 2/13 tsp salt until light and fluffy Sift 3150 g flour, 1073 13/15 g cocoa powder, 3 7/12 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 2x315 6cm circles Bake for 13 minutes, turning halfway Cool completely
Recipe Ingredients: QUANTITY (UNIT) NAME, PREPARATION:
Recipe Steps: with ingredients in curly braces:
7 2/13 sticks cinnamon 7 2/13 orange peel 7 2/13 tsp chili flakes 1288 7/11 ml boiling water 1789 10/13 g dark chocolate, 70% & chopped 3 7/12 tsp salt 715 10/11 g caster sugar 715 10/11 g butter 7 2/13 pod vanilla 715 10/11 g liquid glucose, or sugar
Combine 1288 7/11 ml boiling water, 7 2/13 sticks cinnamon, 7 2/13 orange peel, 7 2/13 tsp chili flakes in a bowl Infuse for 30 minutes Place 1789 10/13 g dark chocolate, 70% & chopped, 7 2/13 pod vanilla, and 3 7/12 tsp salt into a bowl Melt 715 10/11 g caster sugar and 715 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 715 10/11 g butter stirring to incorporate Cool in fridge for 30 minutes Assemble biscuits "oreo" style
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