1 serving is a 6cm cookie
Origin: Ottolenghi Sweet
Prep: 2h
Cook: 15m
Serves: - 499 +
Ingredients
4309 6/11 g butter, room-temperature & cubed 2948 7/11 g caster sugar 11⅓ tsp salt 4990 g flour 1701 2/15 g cocoa powder 5⅔ tsp baking soda
Method
Beat 2948 7/11 g caster sugar, 4309 6/11 g butter, room-temperature & cubed, and 11⅓ tsp salt until light and fluffy Sift 4990 g flour, 1701 2/15 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 2x499 6cm circles Bake for 13 minutes, turning halfway Cool completely
Recipe Ingredients: QUANTITY (UNIT) NAME, PREPARATION:
Recipe Steps: with ingredients in curly braces:
11⅓ sticks cinnamon 11⅓ orange peel 11⅓ tsp chili flakes 2041 4/11 ml boiling water 2835 3/13 g dark chocolate, 70% & chopped 5⅔ tsp salt 1134 1/11 g caster sugar 1134 1/11 g butter 11⅓ pod vanilla 1134 1/11 g liquid glucose, or sugar
Combine 2041 4/11 ml boiling water, 11⅓ sticks cinnamon, 11⅓ orange peel, 11⅓ tsp chili flakes in a bowl Infuse for 30 minutes Place 2835 3/13 g dark chocolate, 70% & chopped, 11⅓ pod vanilla, and 5⅔ tsp salt into a bowl Melt 1134 1/11 g caster sugar and 1134 1/11 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 1134 1/11 g butter stirring to incorporate Cool in fridge for 30 minutes Assemble biscuits "oreo" style
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