1 serving is a 6cm cookie
Origin: Ottolenghi Sweet
Prep: 2h
Cook: 15m
Serves: - 513 +
Ingredients
4430 5/11 g butter, room-temperature & cubed 3031 4/11 g caster sugar 11⅔ tsp salt 5130 g flour 1748 13/15 g cocoa powder 5⅚ tsp baking soda
Method
Beat 3031 4/11 g caster sugar, 4430 5/11 g butter, room-temperature & cubed, and 11⅔ tsp salt until light and fluffy Sift 5130 g flour, 1748 13/15 g cocoa powder, 5⅚ 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 2x513 6cm circles Bake for 13 minutes, turning halfway Cool completely
Recipe Ingredients: QUANTITY (UNIT) NAME, PREPARATION:
Recipe Steps: with ingredients in curly braces:
11⅔ sticks cinnamon 11⅔ orange peel 11⅔ tsp chili flakes 2098 7/11 ml boiling water 2914 10/13 g dark chocolate, 70% & chopped 5⅚ tsp salt 1165 10/11 g caster sugar 1165 10/11 g butter 11⅔ pod vanilla 1165 10/11 g liquid glucose, or sugar
Combine 2098 7/11 ml boiling water, 11⅔ sticks cinnamon, 11⅔ orange peel, 11⅔ tsp chili flakes in a bowl Infuse for 30 minutes Place 2914 10/13 g dark chocolate, 70% & chopped, 11⅔ pod vanilla, and 5⅚ tsp salt into a bowl Melt 1165 10/11 g caster sugar and 1165 10/11 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 1165 10/11 g butter stirring to incorporate Cool in fridge for 30 minutes Assemble biscuits "oreo" style
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