1 serving is a 6cm cookie
Origin: Ottolenghi Sweet
Prep: 2h
Cook: 15m
Serves: - 59 +
Ingredients
509 6/11 g butter, room-temperature & cubed 348 7/11 g caster sugar 1⅓ tsp salt 590 g flour 201 2/15 g cocoa powder ⅔ tsp baking soda
Method
Beat 348 7/11 g caster sugar, 509 6/11 g butter, room-temperature & cubed, and 1⅓ tsp salt until light and fluffy Sift 590 g flour, 201 2/15 g cocoa powder, ⅔ 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 2x59 6cm circles Bake for 13 minutes, turning halfway Cool completely
Recipe Ingredients: QUANTITY (UNIT) NAME, PREPARATION:
Recipe Steps: with ingredients in curly braces:
1⅓ sticks cinnamon 1⅓ orange peel 1⅓ tsp chili flakes 241 4/11 ml boiling water 335 3/13 g dark chocolate, 70% & chopped ⅔ tsp salt 134 1/11 g caster sugar 134 1/11 g butter 1⅓ pod vanilla 134 1/11 g liquid glucose, or sugar
Combine 241 4/11 ml boiling water, 1⅓ sticks cinnamon, 1⅓ orange peel, 1⅓ tsp chili flakes in a bowl Infuse for 30 minutes Place 335 3/13 g dark chocolate, 70% & chopped, 1⅓ pod vanilla, and ⅔ tsp salt into a bowl Melt 134 1/11 g caster sugar and 134 1/11 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 134 1/11 g butter stirring to incorporate Cool in fridge for 30 minutes Assemble biscuits "oreo" style
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