1 serving is a 6cm cookie
Origin: Ottolenghi Sweet
Prep: 2h
Cook: 15m
Serves: - 375 +
Ingredients
3238 7/11 g butter, room-temperature & cubed 2215 10/11 g caster sugar 8 8/15 tsp salt 3750 g flour 1278 5/12 g cocoa powder 4 4/15 tsp baking soda
Method
Beat 2215 10/11 g caster sugar, 3238 7/11 g butter, room-temperature & cubed, and 8 8/15 tsp salt until light and fluffy Sift 3750 g flour, 1278 5/12 g cocoa powder, 4 4/15 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 2x375 6cm circles Bake for 13 minutes, turning halfway Cool completely
Recipe Ingredients: QUANTITY (UNIT) NAME, PREPARATION:
Recipe Steps: with ingredients in curly braces:
8 8/15 sticks cinnamon 8 8/15 orange peel 8 8/15 tsp chili flakes 1534 1/11 ml boiling water 2130 11/16 g dark chocolate, 70% & chopped 4 4/15 tsp salt 852 3/11 g caster sugar 852 3/11 g butter 8 8/15 pod vanilla 852 3/11 g liquid glucose, or sugar
Combine 1534 1/11 ml boiling water, 8 8/15 sticks cinnamon, 8 8/15 orange peel, 8 8/15 tsp chili flakes in a bowl Infuse for 30 minutes Place 2130 11/16 g dark chocolate, 70% & chopped, 8 8/15 pod vanilla, and 4 4/15 tsp salt into a bowl Melt 852 3/11 g caster sugar and 852 3/11 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 852 3/11 g butter stirring to incorporate Cool in fridge for 30 minutes Assemble biscuits "oreo" style
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