1 serving is a 6cm cookie
Origin: Ottolenghi Sweet
Prep: 2h
Cook: 15m
Serves: - 381 +
Ingredients
3290 5/11 g butter, room-temperature & cubed 2251 4/11 g caster sugar 8⅔ tsp salt 3810 g flour 1298 13/15 g cocoa powder 4⅓ tsp baking soda
Method
Beat 2251 4/11 g caster sugar, 3290 5/11 g butter, room-temperature & cubed, and 8⅔ tsp salt until light and fluffy Sift 3810 g flour, 1298 13/15 g cocoa powder, 4⅓ 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 2x381 6cm circles Bake for 13 minutes, turning halfway Cool completely
Recipe Ingredients: QUANTITY (UNIT) NAME, PREPARATION:
Recipe Steps: with ingredients in curly braces:
8⅔ sticks cinnamon 8⅔ orange peel 8⅔ tsp chili flakes 1558 7/11 ml boiling water 2164 10/13 g dark chocolate, 70% & chopped 4⅓ tsp salt 865 10/11 g caster sugar 865 10/11 g butter 8⅔ pod vanilla 865 10/11 g liquid glucose, or sugar
Combine 1558 7/11 ml boiling water, 8⅔ sticks cinnamon, 8⅔ orange peel, 8⅔ tsp chili flakes in a bowl Infuse for 30 minutes Place 2164 10/13 g dark chocolate, 70% & chopped, 8⅔ pod vanilla, and 4⅓ tsp salt into a bowl Melt 865 10/11 g caster sugar and 865 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 865 10/11 g butter stirring to incorporate Cool in fridge for 30 minutes Assemble biscuits "oreo" style
Name: