1 serving is a 6cm cookie
Origin: Ottolenghi Sweet
Prep: 2h
Cook: 15m
Serves: - 387 +
Ingredients
3342 3/11 g butter, room-temperature & cubed 2286 9/11 g caster sugar 8⅘ tsp salt 3870 g flour 1319 5/16 g cocoa powder 4⅖ tsp baking soda
Method
Beat 2286 9/11 g caster sugar, 3342 3/11 g butter, room-temperature & cubed, and 8⅘ tsp salt until light and fluffy Sift 3870 g flour, 1319 5/16 g cocoa powder, 4⅖ 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 2x387 6cm circles Bake for 13 minutes, turning halfway Cool completely
Recipe Ingredients: QUANTITY (UNIT) NAME, PREPARATION:
Recipe Steps: with ingredients in curly braces:
8⅘ sticks cinnamon 8⅘ orange peel 8⅘ tsp chili flakes 1583 2/11 ml boiling water 2198 13/15 g dark chocolate, 70% & chopped 4⅖ tsp salt 879 6/11 g caster sugar 879 6/11 g butter 8⅘ pod vanilla 879 6/11 g liquid glucose, or sugar
Combine 1583 2/11 ml boiling water, 8⅘ sticks cinnamon, 8⅘ orange peel, 8⅘ tsp chili flakes in a bowl Infuse for 30 minutes Place 2198 13/15 g dark chocolate, 70% & chopped, 8⅘ pod vanilla, and 4⅖ tsp salt into a bowl Melt 879 6/11 g caster sugar and 879 6/11 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 879 6/11 g butter stirring to incorporate Cool in fridge for 30 minutes Assemble biscuits "oreo" style
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