1 serving is a 6cm cookie
Origin: Ottolenghi Sweet
Prep: 2h
Cook: 15m
Serves: - 53 +
Ingredients
457 8/11 g butter, room-temperature & cubed 313 2/11 g caster sugar 1⅕ tsp salt 530 g flour 180 11/16 g cocoa powder ⅗ tsp baking soda
Method
Beat 313 2/11 g caster sugar, 457 8/11 g butter, room-temperature & cubed, and 1⅕ tsp salt until light and fluffy Sift 530 g flour, 180 11/16 g cocoa powder, ⅗ 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 2x53 6cm circles Bake for 13 minutes, turning halfway Cool completely
Recipe Ingredients: QUANTITY (UNIT) NAME, PREPARATION:
Recipe Steps: with ingredients in curly braces:
1⅕ sticks cinnamon 1⅕ orange peel 1⅕ tsp chili flakes 216 9/11 ml boiling water 301 2/15 g dark chocolate, 70% & chopped ⅗ tsp salt 120 5/11 g caster sugar 120 5/11 g butter 1⅕ pod vanilla 120 5/11 g liquid glucose, or sugar
Combine 216 9/11 ml boiling water, 1⅕ sticks cinnamon, 1⅕ orange peel, 1⅕ tsp chili flakes in a bowl Infuse for 30 minutes Place 301 2/15 g dark chocolate, 70% & chopped, 1⅕ pod vanilla, and ⅗ tsp salt into a bowl Melt 120 5/11 g caster sugar and 120 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 120 5/11 g butter stirring to incorporate Cool in fridge for 30 minutes Assemble biscuits "oreo" style
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