1 serving is a 6cm cookie
Origin: Ottolenghi Sweet
Prep: 2h
Cook: 15m
Serves: - 475 +
Ingredients
4102 3/11 g butter, room-temperature & cubed 2806 9/11 g caster sugar 10⅘ tsp salt 4750 g flour 1619 5/16 g cocoa powder 5⅖ tsp baking soda
Method
Beat 2806 9/11 g caster sugar, 4102 3/11 g butter, room-temperature & cubed, and 10⅘ tsp salt until light and fluffy Sift 4750 g flour, 1619 5/16 g cocoa powder, 5⅖ 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 2x475 6cm circles Bake for 13 minutes, turning halfway Cool completely
Recipe Ingredients: QUANTITY (UNIT) NAME, PREPARATION:
Recipe Steps: with ingredients in curly braces:
10⅘ sticks cinnamon 10⅘ orange peel 10⅘ tsp chili flakes 1943 2/11 ml boiling water 2698 13/15 g dark chocolate, 70% & chopped 5⅖ tsp salt 1079 6/11 g caster sugar 1079 6/11 g butter 10⅘ pod vanilla 1079 6/11 g liquid glucose, or sugar
Combine 1943 2/11 ml boiling water, 10⅘ sticks cinnamon, 10⅘ orange peel, 10⅘ tsp chili flakes in a bowl Infuse for 30 minutes Place 2698 13/15 g dark chocolate, 70% & chopped, 10⅘ pod vanilla, and 5⅖ tsp salt into a bowl Melt 1079 6/11 g caster sugar and 1079 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 1079 6/11 g butter stirring to incorporate Cool in fridge for 30 minutes Assemble biscuits "oreo" style
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