1 serving is a 6cm cookie
Origin: Ottolenghi Sweet
Prep: 2h
Cook: 15m
Serves: - 38 +
Ingredients
328 2/11 g butter, room-temperature & cubed 224 6/11 g caster sugar 13/15 tsp salt 380 g flour 129 6/11 g cocoa powder 3/7 tsp baking soda
Method
Beat 224 6/11 g caster sugar, 328 2/11 g butter, room-temperature & cubed, and 13/15 tsp salt until light and fluffy Sift 380 g flour, 129 6/11 g cocoa powder, 3/7 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 2x38 6cm circles Bake for 13 minutes, turning halfway Cool completely
Recipe Ingredients: QUANTITY (UNIT) NAME, PREPARATION:
Recipe Steps: with ingredients in curly braces:
13/15 sticks cinnamon 13/15 orange peel 13/15 tsp chili flakes 155 5/11 ml boiling water 215 10/11 g dark chocolate, 70% & chopped 3/7 tsp salt 86 4/11 g caster sugar 86 4/11 g butter 13/15 pod vanilla 86 4/11 g liquid glucose, or sugar
Combine 155 5/11 ml boiling water, 13/15 sticks cinnamon, 13/15 orange peel, 13/15 tsp chili flakes in a bowl Infuse for 30 minutes Place 215 10/11 g dark chocolate, 70% & chopped, 13/15 pod vanilla, and 3/7 tsp salt into a bowl Melt 86 4/11 g caster sugar and 86 4/11 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 86 4/11 g butter stirring to incorporate Cool in fridge for 30 minutes Assemble biscuits "oreo" style
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