1 serving is a 6cm cookie
Origin: Ottolenghi Sweet
Prep: 2h
Cook: 15m
Serves: - 661 +
Ingredients
5708 7/11 g butter, room-temperature & cubed 3905 10/11 g caster sugar 15 tsp salt 6610 g flour 2253 5/12 g cocoa powder 7½ tsp baking soda
Method
Beat 3905 10/11 g caster sugar, 5708 7/11 g butter, room-temperature & cubed, and 15 tsp salt until light and fluffy Sift 6610 g flour, 2253 5/12 g cocoa powder, 7½ 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 2x661 6cm circles Bake for 13 minutes, turning halfway Cool completely
Recipe Ingredients: QUANTITY (UNIT) NAME, PREPARATION:
Recipe Steps: with ingredients in curly braces:
15 sticks cinnamon 15 orange peel 15 tsp chili flakes 2704 1/11 ml boiling water 3755 11/16 g dark chocolate, 70% & chopped 7½ tsp salt 1502 3/11 g caster sugar 1502 3/11 g butter 15 pod vanilla 1502 3/11 g liquid glucose, or sugar
Combine 2704 1/11 ml boiling water, 15 sticks cinnamon, 15 orange peel, 15 tsp chili flakes in a bowl Infuse for 30 minutes Place 3755 11/16 g dark chocolate, 70% & chopped, 15 pod vanilla, and 7½ tsp salt into a bowl Melt 1502 3/11 g caster sugar and 1502 3/11 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 1502 3/11 g butter stirring to incorporate Cool in fridge for 30 minutes Assemble biscuits "oreo" style
Name: