1 serving is a 6cm cookie
Origin: Ottolenghi Sweet
Prep: 2h
Cook: 15m
Serves: - 65 +
Ingredients
561 4/11 g butter, room-temperature & cubed 384 1/11 g caster sugar 1 7/15 tsp salt 650 g flour 221 7/12 g cocoa powder 11/15 tsp baking soda
Method
Beat 384 1/11 g caster sugar, 561 4/11 g butter, room-temperature & cubed, and 1 7/15 tsp salt until light and fluffy Sift 650 g flour, 221 7/12 g cocoa powder, 11/15 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 2x65 6cm circles Bake for 13 minutes, turning halfway Cool completely
Recipe Ingredients: QUANTITY (UNIT) NAME, PREPARATION:
Recipe Steps: with ingredients in curly braces:
1 7/15 sticks cinnamon 1 7/15 orange peel 1 7/15 tsp chili flakes 265 10/11 ml boiling water 369 5/16 g dark chocolate, 70% & chopped 11/15 tsp salt 147 8/11 g caster sugar 147 8/11 g butter 1 7/15 pod vanilla 147 8/11 g liquid glucose, or sugar
Combine 265 10/11 ml boiling water, 1 7/15 sticks cinnamon, 1 7/15 orange peel, 1 7/15 tsp chili flakes in a bowl Infuse for 30 minutes Place 369 5/16 g dark chocolate, 70% & chopped, 1 7/15 pod vanilla, and 11/15 tsp salt into a bowl Melt 147 8/11 g caster sugar and 147 8/11 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 147 8/11 g butter stirring to incorporate Cool in fridge for 30 minutes Assemble biscuits "oreo" style
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