1 serving is a 6cm cookie
Origin: Ottolenghi Sweet
Prep: 2h
Cook: 15m
Serves: - 414 +
Ingredients
3575 5/11 g butter, room-temperature & cubed 2446 4/11 g caster sugar 9 5/12 tsp salt 4140 g flour 1411 4/11 g cocoa powder 4 7/10 tsp baking soda
Method
Beat 2446 4/11 g caster sugar, 3575 5/11 g butter, room-temperature & cubed, and 9 5/12 tsp salt until light and fluffy Sift 4140 g flour, 1411 4/11 g cocoa powder, 4 7/10 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 2x414 6cm circles Bake for 13 minutes, turning halfway Cool completely
Recipe Ingredients: QUANTITY (UNIT) NAME, PREPARATION:
Recipe Steps: with ingredients in curly braces:
9 5/12 sticks cinnamon 9 5/12 orange peel 9 5/12 tsp chili flakes 1693 7/11 ml boiling water 2352 3/11 g dark chocolate, 70% & chopped 4 7/10 tsp salt 940 10/11 g caster sugar 940 10/11 g butter 9 5/12 pod vanilla 940 10/11 g liquid glucose, or sugar
Combine 1693 7/11 ml boiling water, 9 5/12 sticks cinnamon, 9 5/12 orange peel, 9 5/12 tsp chili flakes in a bowl Infuse for 30 minutes Place 2352 3/11 g dark chocolate, 70% & chopped, 9 5/12 pod vanilla, and 4 7/10 tsp salt into a bowl Melt 940 10/11 g caster sugar and 940 10/11 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 940 10/11 g butter stirring to incorporate Cool in fridge for 30 minutes Assemble biscuits "oreo" style
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