1 serving is a 6cm cookie
Origin: Ottolenghi Sweet
Prep: 2h
Cook: 15m
Serves: - 453 +
Ingredients
3912 3/11 g butter, room-temperature & cubed 2676 9/11 g caster sugar 10 3/10 tsp salt 4530 g flour 1544 5/16 g cocoa powder 5 1/7 tsp baking soda
Method
Beat 2676 9/11 g caster sugar, 3912 3/11 g butter, room-temperature & cubed, and 10 3/10 tsp salt until light and fluffy Sift 4530 g flour, 1544 5/16 g cocoa powder, 5 1/7 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 2x453 6cm circles Bake for 13 minutes, turning halfway Cool completely
Recipe Ingredients: QUANTITY (UNIT) NAME, PREPARATION:
Recipe Steps: with ingredients in curly braces:
10 3/10 sticks cinnamon 10 3/10 orange peel 10 3/10 tsp chili flakes 1853 2/11 ml boiling water 2573 13/15 g dark chocolate, 70% & chopped 5 1/7 tsp salt 1029 6/11 g caster sugar 1029 6/11 g butter 10 3/10 pod vanilla 1029 6/11 g liquid glucose, or sugar
Combine 1853 2/11 ml boiling water, 10 3/10 sticks cinnamon, 10 3/10 orange peel, 10 3/10 tsp chili flakes in a bowl Infuse for 30 minutes Place 2573 13/15 g dark chocolate, 70% & chopped, 10 3/10 pod vanilla, and 5 1/7 tsp salt into a bowl Melt 1029 6/11 g caster sugar and 1029 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 1029 6/11 g butter stirring to incorporate Cool in fridge for 30 minutes Assemble biscuits "oreo" style
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