1 serving is a 6cm cookie
Origin: Ottolenghi Sweet
Prep: 2h
Cook: 15m
Serves: - 39 +
Ingredients
336 9/11 g butter, room-temperature & cubed 230 5/11 g caster sugar 8/9 tsp salt 390 g flour 132 15/16 g cocoa powder 4/9 tsp baking soda
Method
Beat 230 5/11 g caster sugar, 336 9/11 g butter, room-temperature & cubed, and 8/9 tsp salt until light and fluffy Sift 390 g flour, 132 15/16 g cocoa powder, 4/9 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 2x39 6cm circles Bake for 13 minutes, turning halfway Cool completely
Recipe Ingredients: QUANTITY (UNIT) NAME, PREPARATION:
Recipe Steps: with ingredients in curly braces:
8/9 sticks cinnamon 8/9 orange peel 8/9 tsp chili flakes 159 6/11 ml boiling water 221 7/12 g dark chocolate, 70% & chopped 4/9 tsp salt 88 7/11 g caster sugar 88 7/11 g butter 8/9 pod vanilla 88 7/11 g liquid glucose, or sugar
Combine 159 6/11 ml boiling water, 8/9 sticks cinnamon, 8/9 orange peel, 8/9 tsp chili flakes in a bowl Infuse for 30 minutes Place 221 7/12 g dark chocolate, 70% & chopped, 8/9 pod vanilla, and 4/9 tsp salt into a bowl Melt 88 7/11 g caster sugar and 88 7/11 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 88 7/11 g butter stirring to incorporate Cool in fridge for 30 minutes Assemble biscuits "oreo" style
Name: