1 serving is a 6cm cookie
Origin: Ottolenghi Sweet
Prep: 2h
Cook: 15m
Serves: - 33 +
Ingredients
285 g butter, room-temperature & cubed 195 g caster sugar ¾ tsp salt 330 g flour 112½ g cocoa powder ⅜ tsp baking soda
Method
Beat 195 g caster sugar, 285 g butter, room-temperature & cubed, and ¾ tsp salt until light and fluffy Sift 330 g flour, 112½ g cocoa powder, ⅜ 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 2x33 6cm circles Bake for 13 minutes, turning halfway Cool completely
Recipe Ingredients: QUANTITY (UNIT) NAME, PREPARATION:
Recipe Steps: with ingredients in curly braces:
¾ sticks cinnamon ¾ orange peel ¾ tsp chili flakes 135 ml boiling water 187½ g dark chocolate, 70% & chopped ⅜ tsp salt 75 g caster sugar 75 g butter ¾ pod vanilla 75 g liquid glucose, or sugar
Combine 135 ml boiling water, ¾ sticks cinnamon, ¾ orange peel, ¾ tsp chili flakes in a bowl Infuse for 30 minutes Place 187½ g dark chocolate, 70% & chopped, ¾ pod vanilla, and ⅜ tsp salt into a bowl Melt 75 g caster sugar and 75 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 75 g butter stirring to incorporate Cool in fridge for 30 minutes Assemble biscuits "oreo" style
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