1 serving is a 6cm cookie
Origin: Ottolenghi Sweet
Prep: 2h
Cook: 15m
Serves: - 63 +
Ingredients
544 1/11 g butter, room-temperature & cubed 372 3/11 g caster sugar 1 3/7 tsp salt 630 g flour 214 10/13 g cocoa powder 5/7 tsp baking soda
Method
Beat 372 3/11 g caster sugar, 544 1/11 g butter, room-temperature & cubed, and 1 3/7 tsp salt until light and fluffy Sift 630 g flour, 214 10/13 g cocoa powder, 5/7 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 2x63 6cm circles Bake for 13 minutes, turning halfway Cool completely
Recipe Ingredients: QUANTITY (UNIT) NAME, PREPARATION:
Recipe Steps: with ingredients in curly braces:
1 3/7 sticks cinnamon 1 3/7 orange peel 1 3/7 tsp chili flakes 257 8/11 ml boiling water 357 15/16 g dark chocolate, 70% & chopped 5/7 tsp salt 143 2/11 g caster sugar 143 2/11 g butter 1 3/7 pod vanilla 143 2/11 g liquid glucose, or sugar
Combine 257 8/11 ml boiling water, 1 3/7 sticks cinnamon, 1 3/7 orange peel, 1 3/7 tsp chili flakes in a bowl Infuse for 30 minutes Place 357 15/16 g dark chocolate, 70% & chopped, 1 3/7 pod vanilla, and 5/7 tsp salt into a bowl Melt 143 2/11 g caster sugar and 143 2/11 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 143 2/11 g butter stirring to incorporate Cool in fridge for 30 minutes Assemble biscuits "oreo" style
Name: