1 serving is a 6cm cookie
Origin: Ottolenghi Sweet
Prep: 2h
Cook: 15m
Serves: - 401 +
Ingredients
3463 2/11 g butter, room-temperature & cubed 2369 6/11 g caster sugar 9 1/9 tsp salt 4010 g flour 1367 1/16 g cocoa powder 4 5/9 tsp baking soda
Method
Beat 2369 6/11 g caster sugar, 3463 2/11 g butter, room-temperature & cubed, and 9 1/9 tsp salt until light and fluffy Sift 4010 g flour, 1367 1/16 g cocoa powder, 4 5/9 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 2x401 6cm circles Bake for 13 minutes, turning halfway Cool completely
Recipe Ingredients: QUANTITY (UNIT) NAME, PREPARATION:
Recipe Steps: with ingredients in curly braces:
9 1/9 sticks cinnamon 9 1/9 orange peel 9 1/9 tsp chili flakes 1640 5/11 ml boiling water 2278 5/12 g dark chocolate, 70% & chopped 4 5/9 tsp salt 911 4/11 g caster sugar 911 4/11 g butter 9 1/9 pod vanilla 911 4/11 g liquid glucose, or sugar
Combine 1640 5/11 ml boiling water, 9 1/9 sticks cinnamon, 9 1/9 orange peel, 9 1/9 tsp chili flakes in a bowl Infuse for 30 minutes Place 2278 5/12 g dark chocolate, 70% & chopped, 9 1/9 pod vanilla, and 4 5/9 tsp salt into a bowl Melt 911 4/11 g caster sugar and 911 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 911 4/11 g butter stirring to incorporate Cool in fridge for 30 minutes Assemble biscuits "oreo" style
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