1 serving is a 6cm cookie
Origin: Ottolenghi Sweet
Prep: 2h
Cook: 15m
Serves: - 431 +
Ingredients
3722 3/11 g butter, room-temperature & cubed 2546 9/11 g caster sugar 9⅘ tsp salt 4310 g flour 1469 5/16 g cocoa powder 4 9/10 tsp baking soda
Method
Beat 2546 9/11 g caster sugar, 3722 3/11 g butter, room-temperature & cubed, and 9⅘ tsp salt until light and fluffy Sift 4310 g flour, 1469 5/16 g cocoa powder, 4 9/10 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 2x431 6cm circles Bake for 13 minutes, turning halfway Cool completely
Recipe Ingredients: QUANTITY (UNIT) NAME, PREPARATION:
Recipe Steps: with ingredients in curly braces:
9⅘ sticks cinnamon 9⅘ orange peel 9⅘ tsp chili flakes 1763 2/11 ml boiling water 2448 13/15 g dark chocolate, 70% & chopped 4 9/10 tsp salt 979 6/11 g caster sugar 979 6/11 g butter 9⅘ pod vanilla 979 6/11 g liquid glucose, or sugar
Combine 1763 2/11 ml boiling water, 9⅘ sticks cinnamon, 9⅘ orange peel, 9⅘ tsp chili flakes in a bowl Infuse for 30 minutes Place 2448 13/15 g dark chocolate, 70% & chopped, 9⅘ pod vanilla, and 4 9/10 tsp salt into a bowl Melt 979 6/11 g caster sugar and 979 6/11 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 979 6/11 g butter stirring to incorporate Cool in fridge for 30 minutes Assemble biscuits "oreo" style
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