1 serving is a 6cm cookie
Origin: Ottolenghi Sweet
Prep: 2h
Cook: 15m
Serves: - 353 +
Ingredients
3048 7/11 g butter, room-temperature & cubed 2085 10/11 g caster sugar 8 tsp salt 3530 g flour 1203 5/12 g cocoa powder 4 tsp baking soda
Method
Beat 2085 10/11 g caster sugar, 3048 7/11 g butter, room-temperature & cubed, and 8 tsp salt until light and fluffy Sift 3530 g flour, 1203 5/12 g cocoa powder, 4 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 2x353 6cm circles Bake for 13 minutes, turning halfway Cool completely
Recipe Ingredients: QUANTITY (UNIT) NAME, PREPARATION:
Recipe Steps: with ingredients in curly braces:
8 sticks cinnamon 8 orange peel 8 tsp chili flakes 1444 1/11 ml boiling water 2005 11/16 g dark chocolate, 70% & chopped 4 tsp salt 802 3/11 g caster sugar 802 3/11 g butter 8 pod vanilla 802 3/11 g liquid glucose, or sugar
Combine 1444 1/11 ml boiling water, 8 sticks cinnamon, 8 orange peel, 8 tsp chili flakes in a bowl Infuse for 30 minutes Place 2005 11/16 g dark chocolate, 70% & chopped, 8 pod vanilla, and 4 tsp salt into a bowl Melt 802 3/11 g caster sugar and 802 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 802 3/11 g butter stirring to incorporate Cool in fridge for 30 minutes Assemble biscuits "oreo" style
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