1 serving is a 6cm cookie
Origin: Ottolenghi Sweet
Prep: 2h
Cook: 15m
Serves: - 367 +
Ingredients
3169 6/11 g butter, room-temperature & cubed 2168 7/11 g caster sugar 8⅓ tsp salt 3670 g flour 1251 2/15 g cocoa powder 4⅙ tsp baking soda
Method
Beat 2168 7/11 g caster sugar, 3169 6/11 g butter, room-temperature & cubed, and 8⅓ tsp salt until light and fluffy Sift 3670 g flour, 1251 2/15 g cocoa powder, 4⅙ 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 2x367 6cm circles Bake for 13 minutes, turning halfway Cool completely
Recipe Ingredients: QUANTITY (UNIT) NAME, PREPARATION:
Recipe Steps: with ingredients in curly braces:
8⅓ sticks cinnamon 8⅓ orange peel 8⅓ tsp chili flakes 1501 4/11 ml boiling water 2085 3/13 g dark chocolate, 70% & chopped 4⅙ tsp salt 834 1/11 g caster sugar 834 1/11 g butter 8⅓ pod vanilla 834 1/11 g liquid glucose, or sugar
Combine 1501 4/11 ml boiling water, 8⅓ sticks cinnamon, 8⅓ orange peel, 8⅓ tsp chili flakes in a bowl Infuse for 30 minutes Place 2085 3/13 g dark chocolate, 70% & chopped, 8⅓ pod vanilla, and 4⅙ tsp salt into a bowl Melt 834 1/11 g caster sugar and 834 1/11 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 834 1/11 g butter stirring to incorporate Cool in fridge for 30 minutes Assemble biscuits "oreo" style
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