1 serving is a 6cm cookie
Origin: Ottolenghi Sweet
Prep: 2h
Cook: 15m
Serves: - 419 +
Ingredients
3618 7/11 g butter, room-temperature & cubed 2475 10/11 g caster sugar 9 8/15 tsp salt 4190 g flour 1428 5/12 g cocoa powder 4 10/13 tsp baking soda
Method
Beat 2475 10/11 g caster sugar, 3618 7/11 g butter, room-temperature & cubed, and 9 8/15 tsp salt until light and fluffy Sift 4190 g flour, 1428 5/12 g cocoa powder, 4 10/13 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 2x419 6cm circles Bake for 13 minutes, turning halfway Cool completely
Recipe Ingredients: QUANTITY (UNIT) NAME, PREPARATION:
Recipe Steps: with ingredients in curly braces:
9 8/15 sticks cinnamon 9 8/15 orange peel 9 8/15 tsp chili flakes 1714 1/11 ml boiling water 2380 11/16 g dark chocolate, 70% & chopped 4 10/13 tsp salt 952 3/11 g caster sugar 952 3/11 g butter 9 8/15 pod vanilla 952 3/11 g liquid glucose, or sugar
Combine 1714 1/11 ml boiling water, 9 8/15 sticks cinnamon, 9 8/15 orange peel, 9 8/15 tsp chili flakes in a bowl Infuse for 30 minutes Place 2380 11/16 g dark chocolate, 70% & chopped, 9 8/15 pod vanilla, and 4 10/13 tsp salt into a bowl Melt 952 3/11 g caster sugar and 952 3/11 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 952 3/11 g butter stirring to incorporate Cool in fridge for 30 minutes Assemble biscuits "oreo" style
Name: