1 serving is a 6cm cookie
Origin: Ottolenghi Sweet
Prep: 2h
Cook: 15m
Serves: - 402 +
Ingredients
3471 9/11 g butter, room-temperature & cubed 2375 5/11 g caster sugar 9 2/15 tsp salt 4020 g flour 1370 5/11 g cocoa powder 4 4/7 tsp baking soda
Method
Beat 2375 5/11 g caster sugar, 3471 9/11 g butter, room-temperature & cubed, and 9 2/15 tsp salt until light and fluffy Sift 4020 g flour, 1370 5/11 g cocoa powder, 4 4/7 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 2x402 6cm circles Bake for 13 minutes, turning halfway Cool completely
Recipe Ingredients: QUANTITY (UNIT) NAME, PREPARATION:
Recipe Steps: with ingredients in curly braces:
9 2/15 sticks cinnamon 9 2/15 orange peel 9 2/15 tsp chili flakes 1644 6/11 ml boiling water 2284 1/11 g dark chocolate, 70% & chopped 4 4/7 tsp salt 913 7/11 g caster sugar 913 7/11 g butter 9 2/15 pod vanilla 913 7/11 g liquid glucose, or sugar
Combine 1644 6/11 ml boiling water, 9 2/15 sticks cinnamon, 9 2/15 orange peel, 9 2/15 tsp chili flakes in a bowl Infuse for 30 minutes Place 2284 1/11 g dark chocolate, 70% & chopped, 9 2/15 pod vanilla, and 4 4/7 tsp salt into a bowl Melt 913 7/11 g caster sugar and 913 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 913 7/11 g butter stirring to incorporate Cool in fridge for 30 minutes Assemble biscuits "oreo" style
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