1 serving is a 6cm cookie
Origin: Ottolenghi Sweet
Prep: 2h
Cook: 15m
Serves: - 498 +
Ingredients
4300 10/11 g butter, room-temperature & cubed 2942 8/11 g caster sugar 11 5/16 tsp salt 4980 g flour 1697 8/11 g cocoa powder 5⅔ tsp baking soda
Method
Beat 2942 8/11 g caster sugar, 4300 10/11 g butter, room-temperature & cubed, and 11 5/16 tsp salt until light and fluffy Sift 4980 g flour, 1697 8/11 g cocoa powder, 5⅔ 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 2x498 6cm circles Bake for 13 minutes, turning halfway Cool completely
Recipe Ingredients: QUANTITY (UNIT) NAME, PREPARATION:
Recipe Steps: with ingredients in curly braces:
11 5/16 sticks cinnamon 11 5/16 orange peel 11 5/16 tsp chili flakes 2037 3/11 ml boiling water 2829 6/11 g dark chocolate, 70% & chopped 5⅔ tsp salt 1131 9/11 g caster sugar 1131 9/11 g butter 11 5/16 pod vanilla 1131 9/11 g liquid glucose, or sugar
Combine 2037 3/11 ml boiling water, 11 5/16 sticks cinnamon, 11 5/16 orange peel, 11 5/16 tsp chili flakes in a bowl Infuse for 30 minutes Place 2829 6/11 g dark chocolate, 70% & chopped, 11 5/16 pod vanilla, and 5⅔ tsp salt into a bowl Melt 1131 9/11 g caster sugar and 1131 9/11 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 1131 9/11 g butter stirring to incorporate Cool in fridge for 30 minutes Assemble biscuits "oreo" style
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