1 serving is a 6cm cookie
Origin: Ottolenghi Sweet
Prep: 2h
Cook: 15m
Serves: - 321 +
Ingredients
2772 3/11 g butter, room-temperature & cubed 1896 9/11 g caster sugar 7 3/10 tsp salt 3210 g flour 1094 5/16 g cocoa powder 3 9/14 tsp baking soda
Method
Beat 1896 9/11 g caster sugar, 2772 3/11 g butter, room-temperature & cubed, and 7 3/10 tsp salt until light and fluffy Sift 3210 g flour, 1094 5/16 g cocoa powder, 3 9/14 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 2x321 6cm circles Bake for 13 minutes, turning halfway Cool completely
Recipe Ingredients: QUANTITY (UNIT) NAME, PREPARATION:
Recipe Steps: with ingredients in curly braces:
7 3/10 sticks cinnamon 7 3/10 orange peel 7 3/10 tsp chili flakes 1313 2/11 ml boiling water 1823 13/15 g dark chocolate, 70% & chopped 3 9/14 tsp salt 729 6/11 g caster sugar 729 6/11 g butter 7 3/10 pod vanilla 729 6/11 g liquid glucose, or sugar
Combine 1313 2/11 ml boiling water, 7 3/10 sticks cinnamon, 7 3/10 orange peel, 7 3/10 tsp chili flakes in a bowl Infuse for 30 minutes Place 1823 13/15 g dark chocolate, 70% & chopped, 7 3/10 pod vanilla, and 3 9/14 tsp salt into a bowl Melt 729 6/11 g caster sugar and 729 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 729 6/11 g butter stirring to incorporate Cool in fridge for 30 minutes Assemble biscuits "oreo" style
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