1 serving is a 6cm cookie
Origin: Ottolenghi Sweet
Prep: 2h
Cook: 15m
Serves: - 493 +
Ingredients
4257 8/11 g butter, room-temperature & cubed 2913 2/11 g caster sugar 11⅕ tsp salt 4930 g flour 1680 11/16 g cocoa powder 5⅗ tsp baking soda
Method
Beat 2913 2/11 g caster sugar, 4257 8/11 g butter, room-temperature & cubed, and 11⅕ tsp salt until light and fluffy Sift 4930 g flour, 1680 11/16 g cocoa powder, 5⅗ 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 2x493 6cm circles Bake for 13 minutes, turning halfway Cool completely
Recipe Ingredients: QUANTITY (UNIT) NAME, PREPARATION:
Recipe Steps: with ingredients in curly braces:
11⅕ sticks cinnamon 11⅕ orange peel 11⅕ tsp chili flakes 2016 9/11 ml boiling water 2801 2/15 g dark chocolate, 70% & chopped 5⅗ tsp salt 1120 5/11 g caster sugar 1120 5/11 g butter 11⅕ pod vanilla 1120 5/11 g liquid glucose, or sugar
Combine 2016 9/11 ml boiling water, 11⅕ sticks cinnamon, 11⅕ orange peel, 11⅕ tsp chili flakes in a bowl Infuse for 30 minutes Place 2801 2/15 g dark chocolate, 70% & chopped, 11⅕ pod vanilla, and 5⅗ tsp salt into a bowl Melt 1120 5/11 g caster sugar and 1120 5/11 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 1120 5/11 g butter stirring to incorporate Cool in fridge for 30 minutes Assemble biscuits "oreo" style
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