1 serving is a 6cm cookie
Origin: Ottolenghi Sweet
Prep: 2h
Cook: 15m
Serves: - 322 +
Ingredients
2780 10/11 g butter, room-temperature & cubed 1902 8/11 g caster sugar 7 5/16 tsp salt 3220 g flour 1097 8/11 g cocoa powder 3⅔ tsp baking soda
Method
Beat 1902 8/11 g caster sugar, 2780 10/11 g butter, room-temperature & cubed, and 7 5/16 tsp salt until light and fluffy Sift 3220 g flour, 1097 8/11 g cocoa powder, 3⅔ 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 2x322 6cm circles Bake for 13 minutes, turning halfway Cool completely
Recipe Ingredients: QUANTITY (UNIT) NAME, PREPARATION:
Recipe Steps: with ingredients in curly braces:
7 5/16 sticks cinnamon 7 5/16 orange peel 7 5/16 tsp chili flakes 1317 3/11 ml boiling water 1829 6/11 g dark chocolate, 70% & chopped 3⅔ tsp salt 731 9/11 g caster sugar 731 9/11 g butter 7 5/16 pod vanilla 731 9/11 g liquid glucose, or sugar
Combine 1317 3/11 ml boiling water, 7 5/16 sticks cinnamon, 7 5/16 orange peel, 7 5/16 tsp chili flakes in a bowl Infuse for 30 minutes Place 1829 6/11 g dark chocolate, 70% & chopped, 7 5/16 pod vanilla, and 3⅔ tsp salt into a bowl Melt 731 9/11 g caster sugar and 731 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 731 9/11 g butter stirring to incorporate Cool in fridge for 30 minutes Assemble biscuits "oreo" style
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