1 serving is a 6cm cookie
Origin: Ottolenghi Sweet
Prep: 2h
Cook: 15m
Serves: - 510 +
Ingredients
4404 6/11 g butter, room-temperature & cubed 3013 7/11 g caster sugar 11 7/12 tsp salt 5100 g flour 1738 7/11 g cocoa powder 5⅘ tsp baking soda
Method
Beat 3013 7/11 g caster sugar, 4404 6/11 g butter, room-temperature & cubed, and 11 7/12 tsp salt until light and fluffy Sift 5100 g flour, 1738 7/11 g cocoa powder, 5⅘ 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 2x510 6cm circles Bake for 13 minutes, turning halfway Cool completely
Recipe Ingredients: QUANTITY (UNIT) NAME, PREPARATION:
Recipe Steps: with ingredients in curly braces:
11 7/12 sticks cinnamon 11 7/12 orange peel 11 7/12 tsp chili flakes 2086 4/11 ml boiling water 2897 8/11 g dark chocolate, 70% & chopped 5⅘ tsp salt 1159 1/11 g caster sugar 1159 1/11 g butter 11 7/12 pod vanilla 1159 1/11 g liquid glucose, or sugar
Combine 2086 4/11 ml boiling water, 11 7/12 sticks cinnamon, 11 7/12 orange peel, 11 7/12 tsp chili flakes in a bowl Infuse for 30 minutes Place 2897 8/11 g dark chocolate, 70% & chopped, 11 7/12 pod vanilla, and 5⅘ tsp salt into a bowl Melt 1159 1/11 g caster sugar and 1159 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 1159 1/11 g butter stirring to incorporate Cool in fridge for 30 minutes Assemble biscuits "oreo" style
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