1 serving is a 6cm cookie
Origin: Ottolenghi Sweet
Prep: 2h
Cook: 15m
Serves: - 526 +
Ingredients
4542 8/11 g butter, room-temperature & cubed 3108 2/11 g caster sugar 11 15/16 tsp salt 5260 g flour 1793 2/11 g cocoa powder 6 tsp baking soda
Method
Beat 3108 2/11 g caster sugar, 4542 8/11 g butter, room-temperature & cubed, and 11 15/16 tsp salt until light and fluffy Sift 5260 g flour, 1793 2/11 g cocoa powder, 6 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 2x526 6cm circles Bake for 13 minutes, turning halfway Cool completely
Recipe Ingredients: QUANTITY (UNIT) NAME, PREPARATION:
Recipe Steps: with ingredients in curly braces:
11 15/16 sticks cinnamon 11 15/16 orange peel 11 15/16 tsp chili flakes 2151 9/11 ml boiling water 2988 7/11 g dark chocolate, 70% & chopped 6 tsp salt 1195 5/11 g caster sugar 1195 5/11 g butter 11 15/16 pod vanilla 1195 5/11 g liquid glucose, or sugar
Combine 2151 9/11 ml boiling water, 11 15/16 sticks cinnamon, 11 15/16 orange peel, 11 15/16 tsp chili flakes in a bowl Infuse for 30 minutes Place 2988 7/11 g dark chocolate, 70% & chopped, 11 15/16 pod vanilla, and 6 tsp salt into a bowl Melt 1195 5/11 g caster sugar and 1195 5/11 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 1195 5/11 g butter stirring to incorporate Cool in fridge for 30 minutes Assemble biscuits "oreo" style
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