1 serving is a 6cm cookie
Origin: Ottolenghi Sweet
Prep: 2h
Cook: 15m
Serves: - 357 +
Ingredients
3083 2/11 g butter, room-temperature & cubed 2109 6/11 g caster sugar 8 1/9 tsp salt 3570 g flour 1217 1/16 g cocoa powder 4 1/16 tsp baking soda
Method
Beat 2109 6/11 g caster sugar, 3083 2/11 g butter, room-temperature & cubed, and 8 1/9 tsp salt until light and fluffy Sift 3570 g flour, 1217 1/16 g cocoa powder, 4 1/16 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 2x357 6cm circles Bake for 13 minutes, turning halfway Cool completely
Recipe Ingredients: QUANTITY (UNIT) NAME, PREPARATION:
Recipe Steps: with ingredients in curly braces:
8 1/9 sticks cinnamon 8 1/9 orange peel 8 1/9 tsp chili flakes 1460 5/11 ml boiling water 2028 5/12 g dark chocolate, 70% & chopped 4 1/16 tsp salt 811 4/11 g caster sugar 811 4/11 g butter 8 1/9 pod vanilla 811 4/11 g liquid glucose, or sugar
Combine 1460 5/11 ml boiling water, 8 1/9 sticks cinnamon, 8 1/9 orange peel, 8 1/9 tsp chili flakes in a bowl Infuse for 30 minutes Place 2028 5/12 g dark chocolate, 70% & chopped, 8 1/9 pod vanilla, and 4 1/16 tsp salt into a bowl Melt 811 4/11 g caster sugar and 811 4/11 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 811 4/11 g butter stirring to incorporate Cool in fridge for 30 minutes Assemble biscuits "oreo" style
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