1 serving is a 6cm cookie
Origin: Ottolenghi Sweet
Prep: 2h
Cook: 15m
Serves: - 449 +
Ingredients
3877 8/11 g butter, room-temperature & cubed 2653 2/11 g caster sugar 10⅕ tsp salt 4490 g flour 1530 11/16 g cocoa powder 5 1/10 tsp baking soda
Method
Beat 2653 2/11 g caster sugar, 3877 8/11 g butter, room-temperature & cubed, and 10⅕ tsp salt until light and fluffy Sift 4490 g flour, 1530 11/16 g cocoa powder, 5 1/10 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 2x449 6cm circles Bake for 13 minutes, turning halfway Cool completely
Recipe Ingredients: QUANTITY (UNIT) NAME, PREPARATION:
Recipe Steps: with ingredients in curly braces:
10⅕ sticks cinnamon 10⅕ orange peel 10⅕ tsp chili flakes 1836 9/11 ml boiling water 2551 2/15 g dark chocolate, 70% & chopped 5 1/10 tsp salt 1020 5/11 g caster sugar 1020 5/11 g butter 10⅕ pod vanilla 1020 5/11 g liquid glucose, or sugar
Combine 1836 9/11 ml boiling water, 10⅕ sticks cinnamon, 10⅕ orange peel, 10⅕ tsp chili flakes in a bowl Infuse for 30 minutes Place 2551 2/15 g dark chocolate, 70% & chopped, 10⅕ pod vanilla, and 5 1/10 tsp salt into a bowl Melt 1020 5/11 g caster sugar and 1020 5/11 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 1020 5/11 g butter stirring to incorporate Cool in fridge for 30 minutes Assemble biscuits "oreo" style
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