1 serving is a 6cm cookie
Origin: Ottolenghi Sweet
Prep: 2h
Cook: 15m
Serves: - 37 +
Ingredients
319 6/11 g butter, room-temperature & cubed 218 7/11 g caster sugar 11/13 tsp salt 370 g flour 126 2/15 g cocoa powder 5/12 tsp baking soda
Method
Beat 218 7/11 g caster sugar, 319 6/11 g butter, room-temperature & cubed, and 11/13 tsp salt until light and fluffy Sift 370 g flour, 126 2/15 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 2x37 6cm circles Bake for 13 minutes, turning halfway Cool completely
Recipe Ingredients: QUANTITY (UNIT) NAME, PREPARATION:
Recipe Steps: with ingredients in curly braces:
11/13 sticks cinnamon 11/13 orange peel 11/13 tsp chili flakes 151 4/11 ml boiling water 210 3/13 g dark chocolate, 70% & chopped 5/12 tsp salt 84 1/11 g caster sugar 84 1/11 g butter 11/13 pod vanilla 84 1/11 g liquid glucose, or sugar
Combine 151 4/11 ml boiling water, 11/13 sticks cinnamon, 11/13 orange peel, 11/13 tsp chili flakes in a bowl Infuse for 30 minutes Place 210 3/13 g dark chocolate, 70% & chopped, 11/13 pod vanilla, and 5/12 tsp salt into a bowl Melt 84 1/11 g caster sugar and 84 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 84 1/11 g butter stirring to incorporate Cool in fridge for 30 minutes Assemble biscuits "oreo" style
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