1 serving is a 6cm cookie
Origin: Ottolenghi Sweet
Prep: 2h
Cook: 15m
Serves: - 415 +
Ingredients
3584 1/11 g butter, room-temperature & cubed 2452 3/11 g caster sugar 9 3/7 tsp salt 4150 g flour 1414 10/13 g cocoa powder 4 5/7 tsp baking soda
Method
Beat 2452 3/11 g caster sugar, 3584 1/11 g butter, room-temperature & cubed, and 9 3/7 tsp salt until light and fluffy Sift 4150 g flour, 1414 10/13 g cocoa powder, 4 5/7 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 2x415 6cm circles Bake for 13 minutes, turning halfway Cool completely
Recipe Ingredients: QUANTITY (UNIT) NAME, PREPARATION:
Recipe Steps: with ingredients in curly braces:
9 3/7 sticks cinnamon 9 3/7 orange peel 9 3/7 tsp chili flakes 1697 8/11 ml boiling water 2357 15/16 g dark chocolate, 70% & chopped 4 5/7 tsp salt 943 2/11 g caster sugar 943 2/11 g butter 9 3/7 pod vanilla 943 2/11 g liquid glucose, or sugar
Combine 1697 8/11 ml boiling water, 9 3/7 sticks cinnamon, 9 3/7 orange peel, 9 3/7 tsp chili flakes in a bowl Infuse for 30 minutes Place 2357 15/16 g dark chocolate, 70% & chopped, 9 3/7 pod vanilla, and 4 5/7 tsp salt into a bowl Melt 943 2/11 g caster sugar and 943 2/11 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 943 2/11 g butter stirring to incorporate Cool in fridge for 30 minutes Assemble biscuits "oreo" style
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