1 serving is a 6cm cookie
Origin: Ottolenghi Sweet
Prep: 2h
Cook: 15m
Serves: - 323 +
Ingredients
2789 6/11 g butter, room-temperature & cubed 1908 7/11 g caster sugar 7⅓ tsp salt 3230 g flour 1101 2/15 g cocoa powder 3⅔ tsp baking soda
Method
Beat 1908 7/11 g caster sugar, 2789 6/11 g butter, room-temperature & cubed, and 7⅓ tsp salt until light and fluffy Sift 3230 g flour, 1101 2/15 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 2x323 6cm circles Bake for 13 minutes, turning halfway Cool completely
Recipe Ingredients: QUANTITY (UNIT) NAME, PREPARATION:
Recipe Steps: with ingredients in curly braces:
7⅓ sticks cinnamon 7⅓ orange peel 7⅓ tsp chili flakes 1321 4/11 ml boiling water 1835 3/13 g dark chocolate, 70% & chopped 3⅔ tsp salt 734 1/11 g caster sugar 734 1/11 g butter 7⅓ pod vanilla 734 1/11 g liquid glucose, or sugar
Combine 1321 4/11 ml boiling water, 7⅓ sticks cinnamon, 7⅓ orange peel, 7⅓ tsp chili flakes in a bowl Infuse for 30 minutes Place 1835 3/13 g dark chocolate, 70% & chopped, 7⅓ pod vanilla, and 3⅔ tsp salt into a bowl Melt 734 1/11 g caster sugar and 734 1/11 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 734 1/11 g butter stirring to incorporate Cool in fridge for 30 minutes Assemble biscuits "oreo" style
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