1 serving is a 6cm cookie
Origin: Ottolenghi Sweet
Prep: 2h
Cook: 15m
Serves: - 466 +
Ingredients
4024 6/11 g butter, room-temperature & cubed 2753 7/11 g caster sugar 10 7/12 tsp salt 4660 g flour 1588 7/11 g cocoa powder 5 3/10 tsp baking soda
Method
Beat 2753 7/11 g caster sugar, 4024 6/11 g butter, room-temperature & cubed, and 10 7/12 tsp salt until light and fluffy Sift 4660 g flour, 1588 7/11 g cocoa powder, 5 3/10 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 2x466 6cm circles Bake for 13 minutes, turning halfway Cool completely
Recipe Ingredients: QUANTITY (UNIT) NAME, PREPARATION:
Recipe Steps: with ingredients in curly braces:
10 7/12 sticks cinnamon 10 7/12 orange peel 10 7/12 tsp chili flakes 1906 4/11 ml boiling water 2647 8/11 g dark chocolate, 70% & chopped 5 3/10 tsp salt 1059 1/11 g caster sugar 1059 1/11 g butter 10 7/12 pod vanilla 1059 1/11 g liquid glucose, or sugar
Combine 1906 4/11 ml boiling water, 10 7/12 sticks cinnamon, 10 7/12 orange peel, 10 7/12 tsp chili flakes in a bowl Infuse for 30 minutes Place 2647 8/11 g dark chocolate, 70% & chopped, 10 7/12 pod vanilla, and 5 3/10 tsp salt into a bowl Melt 1059 1/11 g caster sugar and 1059 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 1059 1/11 g butter stirring to incorporate Cool in fridge for 30 minutes Assemble biscuits "oreo" style
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