1 serving is a 6cm cookie
Origin: Ottolenghi Sweet
Prep: 2h
Cook: 15m
Serves: - 447 +
Ingredients
3860 5/11 g butter, room-temperature & cubed 2641 4/11 g caster sugar 10 2/13 tsp salt 4470 g flour 1523 13/15 g cocoa powder 5 1/13 tsp baking soda
Method
Beat 2641 4/11 g caster sugar, 3860 5/11 g butter, room-temperature & cubed, and 10 2/13 tsp salt until light and fluffy Sift 4470 g flour, 1523 13/15 g cocoa powder, 5 1/13 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 2x447 6cm circles Bake for 13 minutes, turning halfway Cool completely
Recipe Ingredients: QUANTITY (UNIT) NAME, PREPARATION:
Recipe Steps: with ingredients in curly braces:
10 2/13 sticks cinnamon 10 2/13 orange peel 10 2/13 tsp chili flakes 1828 7/11 ml boiling water 2539 10/13 g dark chocolate, 70% & chopped 5 1/13 tsp salt 1015 10/11 g caster sugar 1015 10/11 g butter 10 2/13 pod vanilla 1015 10/11 g liquid glucose, or sugar
Combine 1828 7/11 ml boiling water, 10 2/13 sticks cinnamon, 10 2/13 orange peel, 10 2/13 tsp chili flakes in a bowl Infuse for 30 minutes Place 2539 10/13 g dark chocolate, 70% & chopped, 10 2/13 pod vanilla, and 5 1/13 tsp salt into a bowl Melt 1015 10/11 g caster sugar and 1015 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 1015 10/11 g butter stirring to incorporate Cool in fridge for 30 minutes Assemble biscuits "oreo" style
Name: