1 serving is a 6cm cookie
Origin: Ottolenghi Sweet
Prep: 2h
Cook: 15m
Serves: - 6 +
Ingredients
51 9/11 g butter, room-temperature & cubed 35 5/11 g caster sugar 2/15 tsp salt 60 g flour 20 5/11 g cocoa powder 1/15 tsp baking soda
Method
Beat 35 5/11 g caster sugar, 51 9/11 g butter, room-temperature & cubed, and 2/15 tsp salt until light and fluffy Sift 60 g flour, 20 5/11 g cocoa powder, 1/15 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 2x6 6cm circles Bake for 13 minutes, turning halfway Cool completely
Recipe Ingredients: QUANTITY (UNIT) NAME, PREPARATION:
Recipe Steps: with ingredients in curly braces:
2/15 sticks cinnamon 2/15 orange peel 2/15 tsp chili flakes 24 6/11 ml boiling water 34 1/11 g dark chocolate, 70% & chopped 1/15 tsp salt 13 7/11 g caster sugar 13 7/11 g butter 2/15 pod vanilla 13 7/11 g liquid glucose, or sugar
Combine 24 6/11 ml boiling water, 2/15 sticks cinnamon, 2/15 orange peel, 2/15 tsp chili flakes in a bowl Infuse for 30 minutes Place 34 1/11 g dark chocolate, 70% & chopped, 2/15 pod vanilla, and 1/15 tsp salt into a bowl Melt 13 7/11 g caster sugar and 13 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 13 7/11 g butter stirring to incorporate Cool in fridge for 30 minutes Assemble biscuits "oreo" style
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