1 serving is a 6cm cookie
Origin: Ottolenghi Sweet
Prep: 2h
Cook: 15m
Serves: - 483 +
Ingredients
4171 4/11 g butter, room-temperature & cubed 2854 1/11 g caster sugar 11 tsp salt 4830 g flour 1646 7/12 g cocoa powder 5½ tsp baking soda
Method
Beat 2854 1/11 g caster sugar, 4171 4/11 g butter, room-temperature & cubed, and 11 tsp salt until light and fluffy Sift 4830 g flour, 1646 7/12 g cocoa powder, 5½ 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 2x483 6cm circles Bake for 13 minutes, turning halfway Cool completely
Recipe Ingredients: QUANTITY (UNIT) NAME, PREPARATION:
Recipe Steps: with ingredients in curly braces:
11 sticks cinnamon 11 orange peel 11 tsp chili flakes 1975 10/11 ml boiling water 2744 5/16 g dark chocolate, 70% & chopped 5½ tsp salt 1097 8/11 g caster sugar 1097 8/11 g butter 11 pod vanilla 1097 8/11 g liquid glucose, or sugar
Combine 1975 10/11 ml boiling water, 11 sticks cinnamon, 11 orange peel, 11 tsp chili flakes in a bowl Infuse for 30 minutes Place 2744 5/16 g dark chocolate, 70% & chopped, 11 pod vanilla, and 5½ tsp salt into a bowl Melt 1097 8/11 g caster sugar and 1097 8/11 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 1097 8/11 g butter stirring to incorporate Cool in fridge for 30 minutes Assemble biscuits "oreo" style
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