1 serving is a 6cm cookie
Origin: Ottolenghi Sweet
Prep: 2h
Cook: 15m
Serves: - 36 +
Ingredients
310 10/11 g butter, room-temperature & cubed 212 8/11 g caster sugar 9/11 tsp salt 360 g flour 122 8/11 g cocoa powder 5/12 tsp baking soda
Method
Beat 212 8/11 g caster sugar, 310 10/11 g butter, room-temperature & cubed, and 9/11 tsp salt until light and fluffy Sift 360 g flour, 122 8/11 g cocoa powder, 5/12 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 2x36 6cm circles Bake for 13 minutes, turning halfway Cool completely
Recipe Ingredients: QUANTITY (UNIT) NAME, PREPARATION:
Recipe Steps: with ingredients in curly braces:
9/11 sticks cinnamon 9/11 orange peel 9/11 tsp chili flakes 147 3/11 ml boiling water 204 6/11 g dark chocolate, 70% & chopped 5/12 tsp salt 81 9/11 g caster sugar 81 9/11 g butter 9/11 pod vanilla 81 9/11 g liquid glucose, or sugar
Combine 147 3/11 ml boiling water, 9/11 sticks cinnamon, 9/11 orange peel, 9/11 tsp chili flakes in a bowl Infuse for 30 minutes Place 204 6/11 g dark chocolate, 70% & chopped, 9/11 pod vanilla, and 5/12 tsp salt into a bowl Melt 81 9/11 g caster sugar and 81 9/11 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 81 9/11 g butter stirring to incorporate Cool in fridge for 30 minutes Assemble biscuits "oreo" style
Name: