1 serving is a 6cm cookie
Origin: Ottolenghi Sweet
Prep: 2h
Cook: 15m
Serves: - 56 +
Ingredients
483 7/11 g butter, room-temperature & cubed 330 10/11 g caster sugar 1 3/11 tsp salt 560 g flour 190 10/11 g cocoa powder 7/11 tsp baking soda
Method
Beat 330 10/11 g caster sugar, 483 7/11 g butter, room-temperature & cubed, and 1 3/11 tsp salt until light and fluffy Sift 560 g flour, 190 10/11 g cocoa powder, 7/11 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 2x56 6cm circles Bake for 13 minutes, turning halfway Cool completely
Recipe Ingredients: QUANTITY (UNIT) NAME, PREPARATION:
Recipe Steps: with ingredients in curly braces:
1 3/11 sticks cinnamon 1 3/11 orange peel 1 3/11 tsp chili flakes 229 1/11 ml boiling water 318 2/11 g dark chocolate, 70% & chopped 7/11 tsp salt 127 3/11 g caster sugar 127 3/11 g butter 1 3/11 pod vanilla 127 3/11 g liquid glucose, or sugar
Combine 229 1/11 ml boiling water, 1 3/11 sticks cinnamon, 1 3/11 orange peel, 1 3/11 tsp chili flakes in a bowl Infuse for 30 minutes Place 318 2/11 g dark chocolate, 70% & chopped, 1 3/11 pod vanilla, and 7/11 tsp salt into a bowl Melt 127 3/11 g caster sugar and 127 3/11 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 127 3/11 g butter stirring to incorporate Cool in fridge for 30 minutes Assemble biscuits "oreo" style
Name: