1 serving is a 6cm cookie
Origin: Ottolenghi Sweet
Prep: 2h
Cook: 15m
Serves: - 409 +
Ingredients
3532 3/11 g butter, room-temperature & cubed 2416 9/11 g caster sugar 9 3/10 tsp salt 4090 g flour 1394 5/16 g cocoa powder 4 9/14 tsp baking soda
Method
Beat 2416 9/11 g caster sugar, 3532 3/11 g butter, room-temperature & cubed, and 9 3/10 tsp salt until light and fluffy Sift 4090 g flour, 1394 5/16 g cocoa powder, 4 9/14 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 2x409 6cm circles Bake for 13 minutes, turning halfway Cool completely
Recipe Ingredients: QUANTITY (UNIT) NAME, PREPARATION:
Recipe Steps: with ingredients in curly braces:
9 3/10 sticks cinnamon 9 3/10 orange peel 9 3/10 tsp chili flakes 1673 2/11 ml boiling water 2323 13/15 g dark chocolate, 70% & chopped 4 9/14 tsp salt 929 6/11 g caster sugar 929 6/11 g butter 9 3/10 pod vanilla 929 6/11 g liquid glucose, or sugar
Combine 1673 2/11 ml boiling water, 9 3/10 sticks cinnamon, 9 3/10 orange peel, 9 3/10 tsp chili flakes in a bowl Infuse for 30 minutes Place 2323 13/15 g dark chocolate, 70% & chopped, 9 3/10 pod vanilla, and 4 9/14 tsp salt into a bowl Melt 929 6/11 g caster sugar and 929 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 929 6/11 g butter stirring to incorporate Cool in fridge for 30 minutes Assemble biscuits "oreo" style
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