1 serving is a 6cm cookie
Origin: Ottolenghi Sweet
Prep: 2h
Cook: 15m
Serves: - 35 +
Ingredients
302 3/11 g butter, room-temperature & cubed 206 9/11 g caster sugar ⅘ tsp salt 350 g flour 119 5/16 g cocoa powder ⅖ tsp baking soda
Method
Beat 206 9/11 g caster sugar, 302 3/11 g butter, room-temperature & cubed, and ⅘ tsp salt until light and fluffy Sift 350 g flour, 119 5/16 g cocoa powder, ⅖ 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 2x35 6cm circles Bake for 13 minutes, turning halfway Cool completely
Recipe Ingredients: QUANTITY (UNIT) NAME, PREPARATION:
Recipe Steps: with ingredients in curly braces:
⅘ sticks cinnamon ⅘ orange peel ⅘ tsp chili flakes 143 2/11 ml boiling water 198 13/15 g dark chocolate, 70% & chopped ⅖ tsp salt 79 6/11 g caster sugar 79 6/11 g butter ⅘ pod vanilla 79 6/11 g liquid glucose, or sugar
Combine 143 2/11 ml boiling water, ⅘ sticks cinnamon, ⅘ orange peel, ⅘ tsp chili flakes in a bowl Infuse for 30 minutes Place 198 13/15 g dark chocolate, 70% & chopped, ⅘ pod vanilla, and ⅖ tsp salt into a bowl Melt 79 6/11 g caster sugar and 79 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 79 6/11 g butter stirring to incorporate Cool in fridge for 30 minutes Assemble biscuits "oreo" style
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