1 serving is a 6cm cookie
Origin: Ottolenghi Sweet
Prep: 2h
Cook: 15m
Serves: - 512 +
Ingredients
4421 9/11 g butter, room-temperature & cubed 3025 5/11 g caster sugar 11 7/11 tsp salt 5120 g flour 1745 5/11 g cocoa powder 5 9/11 tsp baking soda
Method
Beat 3025 5/11 g caster sugar, 4421 9/11 g butter, room-temperature & cubed, and 11 7/11 tsp salt until light and fluffy Sift 5120 g flour, 1745 5/11 g cocoa powder, 5 9/11 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 2x512 6cm circles Bake for 13 minutes, turning halfway Cool completely
Recipe Ingredients: QUANTITY (UNIT) NAME, PREPARATION:
Recipe Steps: with ingredients in curly braces:
11 7/11 sticks cinnamon 11 7/11 orange peel 11 7/11 tsp chili flakes 2094 6/11 ml boiling water 2909 1/11 g dark chocolate, 70% & chopped 5 9/11 tsp salt 1163 7/11 g caster sugar 1163 7/11 g butter 11 7/11 pod vanilla 1163 7/11 g liquid glucose, or sugar
Combine 2094 6/11 ml boiling water, 11 7/11 sticks cinnamon, 11 7/11 orange peel, 11 7/11 tsp chili flakes in a bowl Infuse for 30 minutes Place 2909 1/11 g dark chocolate, 70% & chopped, 11 7/11 pod vanilla, and 5 9/11 tsp salt into a bowl Melt 1163 7/11 g caster sugar and 1163 7/11 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 1163 7/11 g butter stirring to incorporate Cool in fridge for 30 minutes Assemble biscuits "oreo" style
Name: