1 serving is a 6cm cookie
Origin: Ottolenghi Sweet
Prep: 2h
Cook: 15m
Serves: - 425 +
Ingredients
3670 5/11 g butter, room-temperature & cubed 2511 4/11 g caster sugar 9⅔ tsp salt 4250 g flour 1448 13/15 g cocoa powder 4⅚ tsp baking soda
Method
Beat 2511 4/11 g caster sugar, 3670 5/11 g butter, room-temperature & cubed, and 9⅔ tsp salt until light and fluffy Sift 4250 g flour, 1448 13/15 g cocoa powder, 4⅚ 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 2x425 6cm circles Bake for 13 minutes, turning halfway Cool completely
Recipe Ingredients: QUANTITY (UNIT) NAME, PREPARATION:
Recipe Steps: with ingredients in curly braces:
9⅔ sticks cinnamon 9⅔ orange peel 9⅔ tsp chili flakes 1738 7/11 ml boiling water 2414 10/13 g dark chocolate, 70% & chopped 4⅚ tsp salt 965 10/11 g caster sugar 965 10/11 g butter 9⅔ pod vanilla 965 10/11 g liquid glucose, or sugar
Combine 1738 7/11 ml boiling water, 9⅔ sticks cinnamon, 9⅔ orange peel, 9⅔ tsp chili flakes in a bowl Infuse for 30 minutes Place 2414 10/13 g dark chocolate, 70% & chopped, 9⅔ pod vanilla, and 4⅚ tsp salt into a bowl Melt 965 10/11 g caster sugar and 965 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 965 10/11 g butter stirring to incorporate Cool in fridge for 30 minutes Assemble biscuits "oreo" style
Name: