1 serving is a 6cm cookie
Origin: Ottolenghi Sweet
Prep: 2h
Cook: 15m
Serves: - 545 +
Ingredients
4706 9/11 g butter, room-temperature & cubed 3220 5/11 g caster sugar 12 5/13 tsp salt 5450 g flour 1857 15/16 g cocoa powder 6 3/16 tsp baking soda
Method
Beat 3220 5/11 g caster sugar, 4706 9/11 g butter, room-temperature & cubed, and 12 5/13 tsp salt until light and fluffy Sift 5450 g flour, 1857 15/16 g cocoa powder, 6 3/16 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 2x545 6cm circles Bake for 13 minutes, turning halfway Cool completely
Recipe Ingredients: QUANTITY (UNIT) NAME, PREPARATION:
Recipe Steps: with ingredients in curly braces:
12 5/13 sticks cinnamon 12 5/13 orange peel 12 5/13 tsp chili flakes 2229 6/11 ml boiling water 3096 7/12 g dark chocolate, 70% & chopped 6 3/16 tsp salt 1238 7/11 g caster sugar 1238 7/11 g butter 12 5/13 pod vanilla 1238 7/11 g liquid glucose, or sugar
Combine 2229 6/11 ml boiling water, 12 5/13 sticks cinnamon, 12 5/13 orange peel, 12 5/13 tsp chili flakes in a bowl Infuse for 30 minutes Place 3096 7/12 g dark chocolate, 70% & chopped, 12 5/13 pod vanilla, and 6 3/16 tsp salt into a bowl Melt 1238 7/11 g caster sugar and 1238 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 1238 7/11 g butter stirring to incorporate Cool in fridge for 30 minutes Assemble biscuits "oreo" style
Name: