1 serving is a 6cm cookie
Origin: Ottolenghi Sweet
Prep: 2h
Cook: 15m
Serves: - 49 +
Ingredients
423 2/11 g butter, room-temperature & cubed 289 6/11 g caster sugar 1 1/9 tsp salt 490 g flour 167 1/16 g cocoa powder 5/9 tsp baking soda
Method
Beat 289 6/11 g caster sugar, 423 2/11 g butter, room-temperature & cubed, and 1 1/9 tsp salt until light and fluffy Sift 490 g flour, 167 1/16 g cocoa powder, 5/9 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 2x49 6cm circles Bake for 13 minutes, turning halfway Cool completely
Recipe Ingredients: QUANTITY (UNIT) NAME, PREPARATION:
Recipe Steps: with ingredients in curly braces:
1 1/9 sticks cinnamon 1 1/9 orange peel 1 1/9 tsp chili flakes 200 5/11 ml boiling water 278 5/12 g dark chocolate, 70% & chopped 5/9 tsp salt 111 4/11 g caster sugar 111 4/11 g butter 1 1/9 pod vanilla 111 4/11 g liquid glucose, or sugar
Combine 200 5/11 ml boiling water, 1 1/9 sticks cinnamon, 1 1/9 orange peel, 1 1/9 tsp chili flakes in a bowl Infuse for 30 minutes Place 278 5/12 g dark chocolate, 70% & chopped, 1 1/9 pod vanilla, and 5/9 tsp salt into a bowl Melt 111 4/11 g caster sugar and 111 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 111 4/11 g butter stirring to incorporate Cool in fridge for 30 minutes Assemble biscuits "oreo" style
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