1 serving is a 6cm cookie
Origin: Ottolenghi Sweet
Prep: 2h
Cook: 15m
Serves: - 62 +
Ingredients
535 5/11 g butter, room-temperature & cubed 366 4/11 g caster sugar 1 5/12 tsp salt 620 g flour 211 4/11 g cocoa powder 7/10 tsp baking soda
Method
Beat 366 4/11 g caster sugar, 535 5/11 g butter, room-temperature & cubed, and 1 5/12 tsp salt until light and fluffy Sift 620 g flour, 211 4/11 g cocoa powder, 7/10 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 2x62 6cm circles Bake for 13 minutes, turning halfway Cool completely
Recipe Ingredients: QUANTITY (UNIT) NAME, PREPARATION:
Recipe Steps: with ingredients in curly braces:
1 5/12 sticks cinnamon 1 5/12 orange peel 1 5/12 tsp chili flakes 253 7/11 ml boiling water 352 3/11 g dark chocolate, 70% & chopped 7/10 tsp salt 140 10/11 g caster sugar 140 10/11 g butter 1 5/12 pod vanilla 140 10/11 g liquid glucose, or sugar
Combine 253 7/11 ml boiling water, 1 5/12 sticks cinnamon, 1 5/12 orange peel, 1 5/12 tsp chili flakes in a bowl Infuse for 30 minutes Place 352 3/11 g dark chocolate, 70% & chopped, 1 5/12 pod vanilla, and 7/10 tsp salt into a bowl Melt 140 10/11 g caster sugar and 140 10/11 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 140 10/11 g butter stirring to incorporate Cool in fridge for 30 minutes Assemble biscuits "oreo" style
Name: