1 serving is a 6cm cookie
Origin: Ottolenghi Sweet
Prep: 2h
Cook: 15m
Serves: - 469 +
Ingredients
4050 5/11 g butter, room-temperature & cubed 2771 4/11 g caster sugar 10⅔ tsp salt 4690 g flour 1598 13/15 g cocoa powder 5⅓ tsp baking soda
Method
Beat 2771 4/11 g caster sugar, 4050 5/11 g butter, room-temperature & cubed, and 10⅔ tsp salt until light and fluffy Sift 4690 g flour, 1598 13/15 g cocoa powder, 5⅓ 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 2x469 6cm circles Bake for 13 minutes, turning halfway Cool completely
Recipe Ingredients: QUANTITY (UNIT) NAME, PREPARATION:
Recipe Steps: with ingredients in curly braces:
10⅔ sticks cinnamon 10⅔ orange peel 10⅔ tsp chili flakes 1918 7/11 ml boiling water 2664 10/13 g dark chocolate, 70% & chopped 5⅓ tsp salt 1065 10/11 g caster sugar 1065 10/11 g butter 10⅔ pod vanilla 1065 10/11 g liquid glucose, or sugar
Combine 1918 7/11 ml boiling water, 10⅔ sticks cinnamon, 10⅔ orange peel, 10⅔ tsp chili flakes in a bowl Infuse for 30 minutes Place 2664 10/13 g dark chocolate, 70% & chopped, 10⅔ pod vanilla, and 5⅓ tsp salt into a bowl Melt 1065 10/11 g caster sugar and 1065 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 1065 10/11 g butter stirring to incorporate Cool in fridge for 30 minutes Assemble biscuits "oreo" style
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