1 serving is a 6cm cookie
Origin: Ottolenghi Sweet
Prep: 2h
Cook: 15m
Serves: - 411 +
Ingredients
3549 6/11 g butter, room-temperature & cubed 2428 7/11 g caster sugar 9⅓ tsp salt 4110 g flour 1401 2/15 g cocoa powder 4⅔ tsp baking soda
Method
Beat 2428 7/11 g caster sugar, 3549 6/11 g butter, room-temperature & cubed, and 9⅓ tsp salt until light and fluffy Sift 4110 g flour, 1401 2/15 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 2x411 6cm circles Bake for 13 minutes, turning halfway Cool completely
Recipe Ingredients: QUANTITY (UNIT) NAME, PREPARATION:
Recipe Steps: with ingredients in curly braces:
9⅓ sticks cinnamon 9⅓ orange peel 9⅓ tsp chili flakes 1681 4/11 ml boiling water 2335 3/13 g dark chocolate, 70% & chopped 4⅔ tsp salt 934 1/11 g caster sugar 934 1/11 g butter 9⅓ pod vanilla 934 1/11 g liquid glucose, or sugar
Combine 1681 4/11 ml boiling water, 9⅓ sticks cinnamon, 9⅓ orange peel, 9⅓ tsp chili flakes in a bowl Infuse for 30 minutes Place 2335 3/13 g dark chocolate, 70% & chopped, 9⅓ pod vanilla, and 4⅔ tsp salt into a bowl Melt 934 1/11 g caster sugar and 934 1/11 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 934 1/11 g butter stirring to incorporate Cool in fridge for 30 minutes Assemble biscuits "oreo" style
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