1 serving is a 6cm cookie
Origin: Ottolenghi Sweet
Prep: 2h
Cook: 15m
Serves: - 421 +
Ingredients
3635 10/11 g butter, room-temperature & cubed 2487 8/11 g caster sugar 9 4/7 tsp salt 4210 g flour 1435 3/13 g cocoa powder 4 11/14 tsp baking soda
Method
Beat 2487 8/11 g caster sugar, 3635 10/11 g butter, room-temperature & cubed, and 9 4/7 tsp salt until light and fluffy Sift 4210 g flour, 1435 3/13 g cocoa powder, 4 11/14 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 2x421 6cm circles Bake for 13 minutes, turning halfway Cool completely
Recipe Ingredients: QUANTITY (UNIT) NAME, PREPARATION:
Recipe Steps: with ingredients in curly braces:
9 4/7 sticks cinnamon 9 4/7 orange peel 9 4/7 tsp chili flakes 1722 3/11 ml boiling water 2392 1/16 g dark chocolate, 70% & chopped 4 11/14 tsp salt 956 9/11 g caster sugar 956 9/11 g butter 9 4/7 pod vanilla 956 9/11 g liquid glucose, or sugar
Combine 1722 3/11 ml boiling water, 9 4/7 sticks cinnamon, 9 4/7 orange peel, 9 4/7 tsp chili flakes in a bowl Infuse for 30 minutes Place 2392 1/16 g dark chocolate, 70% & chopped, 9 4/7 pod vanilla, and 4 11/14 tsp salt into a bowl Melt 956 9/11 g caster sugar and 956 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 956 9/11 g butter stirring to incorporate Cool in fridge for 30 minutes Assemble biscuits "oreo" style
Name: