1 serving is a 6cm cookie
Origin: Ottolenghi Sweet
Prep: 2h
Cook: 15m
Serves: - 455 +
Ingredients
3929 6/11 g butter, room-temperature & cubed 2688 7/11 g caster sugar 10⅓ tsp salt 4550 g flour 1551 2/15 g cocoa powder 5⅙ tsp baking soda
Method
Beat 2688 7/11 g caster sugar, 3929 6/11 g butter, room-temperature & cubed, and 10⅓ tsp salt until light and fluffy Sift 4550 g flour, 1551 2/15 g cocoa powder, 5⅙ 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 2x455 6cm circles Bake for 13 minutes, turning halfway Cool completely
Recipe Ingredients: QUANTITY (UNIT) NAME, PREPARATION:
Recipe Steps: with ingredients in curly braces:
10⅓ sticks cinnamon 10⅓ orange peel 10⅓ tsp chili flakes 1861 4/11 ml boiling water 2585 3/13 g dark chocolate, 70% & chopped 5⅙ tsp salt 1034 1/11 g caster sugar 1034 1/11 g butter 10⅓ pod vanilla 1034 1/11 g liquid glucose, or sugar
Combine 1861 4/11 ml boiling water, 10⅓ sticks cinnamon, 10⅓ orange peel, 10⅓ tsp chili flakes in a bowl Infuse for 30 minutes Place 2585 3/13 g dark chocolate, 70% & chopped, 10⅓ pod vanilla, and 5⅙ tsp salt into a bowl Melt 1034 1/11 g caster sugar and 1034 1/11 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 1034 1/11 g butter stirring to incorporate Cool in fridge for 30 minutes Assemble biscuits "oreo" style
Name: