1 serving is a 6cm cookie
Origin: Ottolenghi Sweet
Prep: 2h
Cook: 15m
Serves: - 408 +
Ingredients
3523 7/11 g butter, room-temperature & cubed 2410 10/11 g caster sugar 9 3/11 tsp salt 4080 g flour 1390 10/11 g cocoa powder 4 7/11 tsp baking soda
Method
Beat 2410 10/11 g caster sugar, 3523 7/11 g butter, room-temperature & cubed, and 9 3/11 tsp salt until light and fluffy Sift 4080 g flour, 1390 10/11 g cocoa powder, 4 7/11 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 2x408 6cm circles Bake for 13 minutes, turning halfway Cool completely
Recipe Ingredients: QUANTITY (UNIT) NAME, PREPARATION:
Recipe Steps: with ingredients in curly braces:
9 3/11 sticks cinnamon 9 3/11 orange peel 9 3/11 tsp chili flakes 1669 1/11 ml boiling water 2318 2/11 g dark chocolate, 70% & chopped 4 7/11 tsp salt 927 3/11 g caster sugar 927 3/11 g butter 9 3/11 pod vanilla 927 3/11 g liquid glucose, or sugar
Combine 1669 1/11 ml boiling water, 9 3/11 sticks cinnamon, 9 3/11 orange peel, 9 3/11 tsp chili flakes in a bowl Infuse for 30 minutes Place 2318 2/11 g dark chocolate, 70% & chopped, 9 3/11 pod vanilla, and 4 7/11 tsp salt into a bowl Melt 927 3/11 g caster sugar and 927 3/11 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 927 3/11 g butter stirring to incorporate Cool in fridge for 30 minutes Assemble biscuits "oreo" style
Name: