1 serving is a 6cm cookie
Origin: Ottolenghi Sweet
Prep: 2h
Cook: 15m
Serves: - 55 +
Ingredients
475 g butter, room-temperature & cubed 325 g caster sugar 1¼ tsp salt 550 g flour 187½ g cocoa powder ⅝ tsp baking soda
Method
Beat 325 g caster sugar, 475 g butter, room-temperature & cubed, and 1¼ tsp salt until light and fluffy Sift 550 g flour, 187½ g cocoa powder, ⅝ 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 2x55 6cm circles Bake for 13 minutes, turning halfway Cool completely
Recipe Ingredients: QUANTITY (UNIT) NAME, PREPARATION:
Recipe Steps: with ingredients in curly braces:
1¼ sticks cinnamon 1¼ orange peel 1¼ tsp chili flakes 225 ml boiling water 312½ g dark chocolate, 70% & chopped ⅝ tsp salt 125 g caster sugar 125 g butter 1¼ pod vanilla 125 g liquid glucose, or sugar
Combine 225 ml boiling water, 1¼ sticks cinnamon, 1¼ orange peel, 1¼ tsp chili flakes in a bowl Infuse for 30 minutes Place 312½ g dark chocolate, 70% & chopped, 1¼ pod vanilla, and ⅝ tsp salt into a bowl Melt 125 g caster sugar and 125 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 125 g butter stirring to incorporate Cool in fridge for 30 minutes Assemble biscuits "oreo" style
Name: