1 serving is a 6cm cookie
Origin: Ottolenghi Sweet
Prep: 2h
Cook: 15m
Serves: - 66 +
Ingredients
570 g butter, room-temperature & cubed 390 g caster sugar 1½ tsp salt 660 g flour 225 g cocoa powder ¾ tsp baking soda
Method
Beat 390 g caster sugar, 570 g butter, room-temperature & cubed, and 1½ tsp salt until light and fluffy Sift 660 g flour, 225 g cocoa powder, ¾ 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 2x66 6cm circles Bake for 13 minutes, turning halfway Cool completely
Recipe Ingredients: QUANTITY (UNIT) NAME, PREPARATION:
Recipe Steps: with ingredients in curly braces:
1½ sticks cinnamon 1½ orange peel 1½ tsp chili flakes 270 ml boiling water 375 g dark chocolate, 70% & chopped ¾ tsp salt 150 g caster sugar 150 g butter 1½ pod vanilla 150 g liquid glucose, or sugar
Combine 270 ml boiling water, 1½ sticks cinnamon, 1½ orange peel, 1½ tsp chili flakes in a bowl Infuse for 30 minutes Place 375 g dark chocolate, 70% & chopped, 1½ pod vanilla, and ¾ tsp salt into a bowl Melt 150 g caster sugar and 150 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 150 g butter stirring to incorporate Cool in fridge for 30 minutes Assemble biscuits "oreo" style
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