1 serving is a 6cm cookie
Origin: Ottolenghi Sweet
Prep: 2h
Cook: 15m
Serves: - 370 +
Ingredients
3195 5/11 g butter, room-temperature & cubed 2186 4/11 g caster sugar 8 5/12 tsp salt 3700 g flour 1261 4/11 g cocoa powder 4⅕ tsp baking soda
Method
Beat 2186 4/11 g caster sugar, 3195 5/11 g butter, room-temperature & cubed, and 8 5/12 tsp salt until light and fluffy Sift 3700 g flour, 1261 4/11 g cocoa powder, 4⅕ 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 2x370 6cm circles Bake for 13 minutes, turning halfway Cool completely
Recipe Ingredients: QUANTITY (UNIT) NAME, PREPARATION:
Recipe Steps: with ingredients in curly braces:
8 5/12 sticks cinnamon 8 5/12 orange peel 8 5/12 tsp chili flakes 1513 7/11 ml boiling water 2102 3/11 g dark chocolate, 70% & chopped 4⅕ tsp salt 840 10/11 g caster sugar 840 10/11 g butter 8 5/12 pod vanilla 840 10/11 g liquid glucose, or sugar
Combine 1513 7/11 ml boiling water, 8 5/12 sticks cinnamon, 8 5/12 orange peel, 8 5/12 tsp chili flakes in a bowl Infuse for 30 minutes Place 2102 3/11 g dark chocolate, 70% & chopped, 8 5/12 pod vanilla, and 4⅕ tsp salt into a bowl Melt 840 10/11 g caster sugar and 840 10/11 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 840 10/11 g butter stirring to incorporate Cool in fridge for 30 minutes Assemble biscuits "oreo" style
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