1 serving is a 6cm cookie
Origin: Ottolenghi Sweet
Prep: 2h
Cook: 15m
Serves: - 61 +
Ingredients
526 9/11 g butter, room-temperature & cubed 360 5/11 g caster sugar 1 5/13 tsp salt 610 g flour 207 15/16 g cocoa powder 9/13 tsp baking soda
Method
Beat 360 5/11 g caster sugar, 526 9/11 g butter, room-temperature & cubed, and 1 5/13 tsp salt until light and fluffy Sift 610 g flour, 207 15/16 g cocoa powder, 9/13 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 2x61 6cm circles Bake for 13 minutes, turning halfway Cool completely
Recipe Ingredients: QUANTITY (UNIT) NAME, PREPARATION:
Recipe Steps: with ingredients in curly braces:
1 5/13 sticks cinnamon 1 5/13 orange peel 1 5/13 tsp chili flakes 249 6/11 ml boiling water 346 7/12 g dark chocolate, 70% & chopped 9/13 tsp salt 138 7/11 g caster sugar 138 7/11 g butter 1 5/13 pod vanilla 138 7/11 g liquid glucose, or sugar
Combine 249 6/11 ml boiling water, 1 5/13 sticks cinnamon, 1 5/13 orange peel, 1 5/13 tsp chili flakes in a bowl Infuse for 30 minutes Place 346 7/12 g dark chocolate, 70% & chopped, 1 5/13 pod vanilla, and 9/13 tsp salt into a bowl Melt 138 7/11 g caster sugar and 138 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 138 7/11 g butter stirring to incorporate Cool in fridge for 30 minutes Assemble biscuits "oreo" style
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