1 serving is a 6cm cookie
Origin: Ottolenghi Sweet
Prep: 2h
Cook: 15m
Serves: - 478 +
Ingredients
4128 2/11 g butter, room-temperature & cubed 2824 6/11 g caster sugar 10 13/15 tsp salt 4780 g flour 1629 6/11 g cocoa powder 5 3/7 tsp baking soda
Method
Beat 2824 6/11 g caster sugar, 4128 2/11 g butter, room-temperature & cubed, and 10 13/15 tsp salt until light and fluffy Sift 4780 g flour, 1629 6/11 g cocoa powder, 5 3/7 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 2x478 6cm circles Bake for 13 minutes, turning halfway Cool completely
Recipe Ingredients: QUANTITY (UNIT) NAME, PREPARATION:
Recipe Steps: with ingredients in curly braces:
10 13/15 sticks cinnamon 10 13/15 orange peel 10 13/15 tsp chili flakes 1955 5/11 ml boiling water 2715 10/11 g dark chocolate, 70% & chopped 5 3/7 tsp salt 1086 4/11 g caster sugar 1086 4/11 g butter 10 13/15 pod vanilla 1086 4/11 g liquid glucose, or sugar
Combine 1955 5/11 ml boiling water, 10 13/15 sticks cinnamon, 10 13/15 orange peel, 10 13/15 tsp chili flakes in a bowl Infuse for 30 minutes Place 2715 10/11 g dark chocolate, 70% & chopped, 10 13/15 pod vanilla, and 5 3/7 tsp salt into a bowl Melt 1086 4/11 g caster sugar and 1086 4/11 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 1086 4/11 g butter stirring to incorporate Cool in fridge for 30 minutes Assemble biscuits "oreo" style
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