1 serving is a 6cm cookie
Origin: Ottolenghi Sweet
Prep: 2h
Cook: 15m
Serves: - 67 +
Ingredients
578 7/11 g butter, room-temperature & cubed 395 10/11 g caster sugar 1 8/15 tsp salt 670 g flour 228 5/12 g cocoa powder 10/13 tsp baking soda
Method
Beat 395 10/11 g caster sugar, 578 7/11 g butter, room-temperature & cubed, and 1 8/15 tsp salt until light and fluffy Sift 670 g flour, 228 5/12 g cocoa powder, 10/13 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 2x67 6cm circles Bake for 13 minutes, turning halfway Cool completely
Recipe Ingredients: QUANTITY (UNIT) NAME, PREPARATION:
Recipe Steps: with ingredients in curly braces:
1 8/15 sticks cinnamon 1 8/15 orange peel 1 8/15 tsp chili flakes 274 1/11 ml boiling water 380 11/16 g dark chocolate, 70% & chopped 10/13 tsp salt 152 3/11 g caster sugar 152 3/11 g butter 1 8/15 pod vanilla 152 3/11 g liquid glucose, or sugar
Combine 274 1/11 ml boiling water, 1 8/15 sticks cinnamon, 1 8/15 orange peel, 1 8/15 tsp chili flakes in a bowl Infuse for 30 minutes Place 380 11/16 g dark chocolate, 70% & chopped, 1 8/15 pod vanilla, and 10/13 tsp salt into a bowl Melt 152 3/11 g caster sugar and 152 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 152 3/11 g butter stirring to incorporate Cool in fridge for 30 minutes Assemble biscuits "oreo" style
Name: