1 serving is a 6cm cookie
Origin: Ottolenghi Sweet
Prep: 2h
Cook: 15m
Serves: - 477 +
Ingredients
4119 6/11 g butter, room-temperature & cubed 2818 7/11 g caster sugar 10 11/13 tsp salt 4770 g flour 1626 2/15 g cocoa powder 5 5/12 tsp baking soda
Method
Beat 2818 7/11 g caster sugar, 4119 6/11 g butter, room-temperature & cubed, and 10 11/13 tsp salt until light and fluffy Sift 4770 g flour, 1626 2/15 g cocoa powder, 5 5/12 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 2x477 6cm circles Bake for 13 minutes, turning halfway Cool completely
Recipe Ingredients: QUANTITY (UNIT) NAME, PREPARATION:
Recipe Steps: with ingredients in curly braces:
10 11/13 sticks cinnamon 10 11/13 orange peel 10 11/13 tsp chili flakes 1951 4/11 ml boiling water 2710 3/13 g dark chocolate, 70% & chopped 5 5/12 tsp salt 1084 1/11 g caster sugar 1084 1/11 g butter 10 11/13 pod vanilla 1084 1/11 g liquid glucose, or sugar
Combine 1951 4/11 ml boiling water, 10 11/13 sticks cinnamon, 10 11/13 orange peel, 10 11/13 tsp chili flakes in a bowl Infuse for 30 minutes Place 2710 3/13 g dark chocolate, 70% & chopped, 10 11/13 pod vanilla, and 5 5/12 tsp salt into a bowl Melt 1084 1/11 g caster sugar and 1084 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 1084 1/11 g butter stirring to incorporate Cool in fridge for 30 minutes Assemble biscuits "oreo" style
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