1 serving is a 6cm cookie
Origin: Ottolenghi Sweet
Prep: 2h
Cook: 15m
Serves: - 343 +
Ingredients
2962 3/11 g butter, room-temperature & cubed 2026 9/11 g caster sugar 7⅘ tsp salt 3430 g flour 1169 5/16 g cocoa powder 3 9/10 tsp baking soda
Method
Beat 2026 9/11 g caster sugar, 2962 3/11 g butter, room-temperature & cubed, and 7⅘ tsp salt until light and fluffy Sift 3430 g flour, 1169 5/16 g cocoa powder, 3 9/10 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 2x343 6cm circles Bake for 13 minutes, turning halfway Cool completely
Recipe Ingredients: QUANTITY (UNIT) NAME, PREPARATION:
Recipe Steps: with ingredients in curly braces:
7⅘ sticks cinnamon 7⅘ orange peel 7⅘ tsp chili flakes 1403 2/11 ml boiling water 1948 13/15 g dark chocolate, 70% & chopped 3 9/10 tsp salt 779 6/11 g caster sugar 779 6/11 g butter 7⅘ pod vanilla 779 6/11 g liquid glucose, or sugar
Combine 1403 2/11 ml boiling water, 7⅘ sticks cinnamon, 7⅘ orange peel, 7⅘ tsp chili flakes in a bowl Infuse for 30 minutes Place 1948 13/15 g dark chocolate, 70% & chopped, 7⅘ pod vanilla, and 3 9/10 tsp salt into a bowl Melt 779 6/11 g caster sugar and 779 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 779 6/11 g butter stirring to incorporate Cool in fridge for 30 minutes Assemble biscuits "oreo" style
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