1 serving is a 6cm cookie
Origin: Ottolenghi Sweet
Prep: 2h
Cook: 15m
Serves: - 317 +
Ingredients
2737 8/11 g butter, room-temperature & cubed 1873 2/11 g caster sugar 7⅕ tsp salt 3170 g flour 1080 11/16 g cocoa powder 3⅗ tsp baking soda
Method
Beat 1873 2/11 g caster sugar, 2737 8/11 g butter, room-temperature & cubed, and 7⅕ tsp salt until light and fluffy Sift 3170 g flour, 1080 11/16 g cocoa powder, 3⅗ 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 2x317 6cm circles Bake for 13 minutes, turning halfway Cool completely
Recipe Ingredients: QUANTITY (UNIT) NAME, PREPARATION:
Recipe Steps: with ingredients in curly braces:
7⅕ sticks cinnamon 7⅕ orange peel 7⅕ tsp chili flakes 1296 9/11 ml boiling water 1801 2/15 g dark chocolate, 70% & chopped 3⅗ tsp salt 720 5/11 g caster sugar 720 5/11 g butter 7⅕ pod vanilla 720 5/11 g liquid glucose, or sugar
Combine 1296 9/11 ml boiling water, 7⅕ sticks cinnamon, 7⅕ orange peel, 7⅕ tsp chili flakes in a bowl Infuse for 30 minutes Place 1801 2/15 g dark chocolate, 70% & chopped, 7⅕ pod vanilla, and 3⅗ tsp salt into a bowl Melt 720 5/11 g caster sugar and 720 5/11 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 720 5/11 g butter stirring to incorporate Cool in fridge for 30 minutes Assemble biscuits "oreo" style
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