1 serving is a 6cm cookie
Origin: Ottolenghi Sweet
Prep: 2h
Cook: 15m
Serves: - 410 +
Ingredients
3540 10/11 g butter, room-temperature & cubed 2422 8/11 g caster sugar 9 5/16 tsp salt 4100 g flour 1397 8/11 g cocoa powder 4⅔ tsp baking soda
Method
Beat 2422 8/11 g caster sugar, 3540 10/11 g butter, room-temperature & cubed, and 9 5/16 tsp salt until light and fluffy Sift 4100 g flour, 1397 8/11 g cocoa powder, 4⅔ 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 2x410 6cm circles Bake for 13 minutes, turning halfway Cool completely
Recipe Ingredients: QUANTITY (UNIT) NAME, PREPARATION:
Recipe Steps: with ingredients in curly braces:
9 5/16 sticks cinnamon 9 5/16 orange peel 9 5/16 tsp chili flakes 1677 3/11 ml boiling water 2329 6/11 g dark chocolate, 70% & chopped 4⅔ tsp salt 931 9/11 g caster sugar 931 9/11 g butter 9 5/16 pod vanilla 931 9/11 g liquid glucose, or sugar
Combine 1677 3/11 ml boiling water, 9 5/16 sticks cinnamon, 9 5/16 orange peel, 9 5/16 tsp chili flakes in a bowl Infuse for 30 minutes Place 2329 6/11 g dark chocolate, 70% & chopped, 9 5/16 pod vanilla, and 4⅔ tsp salt into a bowl Melt 931 9/11 g caster sugar and 931 9/11 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 931 9/11 g butter stirring to incorporate Cool in fridge for 30 minutes Assemble biscuits "oreo" style
Name: