1 serving is a 6cm cookie
Origin: Ottolenghi Sweet
Prep: 2h
Cook: 15m
Serves: - 34 +
Ingredients
293 7/11 g butter, room-temperature & cubed 200 10/11 g caster sugar 10/13 tsp salt 340 g flour 115 10/11 g cocoa powder 5/13 tsp baking soda
Method
Beat 200 10/11 g caster sugar, 293 7/11 g butter, room-temperature & cubed, and 10/13 tsp salt until light and fluffy Sift 340 g flour, 115 10/11 g cocoa powder, 5/13 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 2x34 6cm circles Bake for 13 minutes, turning halfway Cool completely
Recipe Ingredients: QUANTITY (UNIT) NAME, PREPARATION:
Recipe Steps: with ingredients in curly braces:
10/13 sticks cinnamon 10/13 orange peel 10/13 tsp chili flakes 139 1/11 ml boiling water 193 2/11 g dark chocolate, 70% & chopped 5/13 tsp salt 77 3/11 g caster sugar 77 3/11 g butter 10/13 pod vanilla 77 3/11 g liquid glucose, or sugar
Combine 139 1/11 ml boiling water, 10/13 sticks cinnamon, 10/13 orange peel, 10/13 tsp chili flakes in a bowl Infuse for 30 minutes Place 193 2/11 g dark chocolate, 70% & chopped, 10/13 pod vanilla, and 5/13 tsp salt into a bowl Melt 77 3/11 g caster sugar and 77 3/11 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 77 3/11 g butter stirring to incorporate Cool in fridge for 30 minutes Assemble biscuits "oreo" style
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