1 serving is a 6cm cookie
Origin: Ottolenghi Sweet
Prep: 2h
Cook: 15m
Serves: - 474 +
Ingredients
4093 7/11 g butter, room-temperature & cubed 2800 10/11 g caster sugar 10 10/13 tsp salt 4740 g flour 1615 10/11 g cocoa powder 5 5/13 tsp baking soda
Method
Beat 2800 10/11 g caster sugar, 4093 7/11 g butter, room-temperature & cubed, and 10 10/13 tsp salt until light and fluffy Sift 4740 g flour, 1615 10/11 g cocoa powder, 5 5/13 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 2x474 6cm circles Bake for 13 minutes, turning halfway Cool completely
Recipe Ingredients: QUANTITY (UNIT) NAME, PREPARATION:
Recipe Steps: with ingredients in curly braces:
10 10/13 sticks cinnamon 10 10/13 orange peel 10 10/13 tsp chili flakes 1939 1/11 ml boiling water 2693 2/11 g dark chocolate, 70% & chopped 5 5/13 tsp salt 1077 3/11 g caster sugar 1077 3/11 g butter 10 10/13 pod vanilla 1077 3/11 g liquid glucose, or sugar
Combine 1939 1/11 ml boiling water, 10 10/13 sticks cinnamon, 10 10/13 orange peel, 10 10/13 tsp chili flakes in a bowl Infuse for 30 minutes Place 2693 2/11 g dark chocolate, 70% & chopped, 10 10/13 pod vanilla, and 5 5/13 tsp salt into a bowl Melt 1077 3/11 g caster sugar and 1077 3/11 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 1077 3/11 g butter stirring to incorporate Cool in fridge for 30 minutes Assemble biscuits "oreo" style
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