1 serving is a 6cm cookie
Origin: Ottolenghi Sweet
Prep: 2h
Cook: 15m
Serves: - 422 +
Ingredients
3644 6/11 g butter, room-temperature & cubed 2493 7/11 g caster sugar 9 7/12 tsp salt 4220 g flour 1438 7/11 g cocoa powder 4⅘ tsp baking soda
Method
Beat 2493 7/11 g caster sugar, 3644 6/11 g butter, room-temperature & cubed, and 9 7/12 tsp salt until light and fluffy Sift 4220 g flour, 1438 7/11 g cocoa powder, 4⅘ 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 2x422 6cm circles Bake for 13 minutes, turning halfway Cool completely
Recipe Ingredients: QUANTITY (UNIT) NAME, PREPARATION:
Recipe Steps: with ingredients in curly braces:
9 7/12 sticks cinnamon 9 7/12 orange peel 9 7/12 tsp chili flakes 1726 4/11 ml boiling water 2397 8/11 g dark chocolate, 70% & chopped 4⅘ tsp salt 959 1/11 g caster sugar 959 1/11 g butter 9 7/12 pod vanilla 959 1/11 g liquid glucose, or sugar
Combine 1726 4/11 ml boiling water, 9 7/12 sticks cinnamon, 9 7/12 orange peel, 9 7/12 tsp chili flakes in a bowl Infuse for 30 minutes Place 2397 8/11 g dark chocolate, 70% & chopped, 9 7/12 pod vanilla, and 4⅘ tsp salt into a bowl Melt 959 1/11 g caster sugar and 959 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 959 1/11 g butter stirring to incorporate Cool in fridge for 30 minutes Assemble biscuits "oreo" style
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