1 serving is a 6cm cookie
Origin: Ottolenghi Sweet
Prep: 2h
Cook: 15m
Serves: - 675 +
Ingredients
5829 6/11 g butter, room-temperature & cubed 3988 7/11 g caster sugar 15⅓ tsp salt 6750 g flour 2301 2/15 g cocoa powder 7⅔ tsp baking soda
Method
Beat 3988 7/11 g caster sugar, 5829 6/11 g butter, room-temperature & cubed, and 15⅓ tsp salt until light and fluffy Sift 6750 g flour, 2301 2/15 g cocoa powder, 7⅔ 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 2x675 6cm circles Bake for 13 minutes, turning halfway Cool completely
Recipe Ingredients: QUANTITY (UNIT) NAME, PREPARATION:
Recipe Steps: with ingredients in curly braces:
15⅓ sticks cinnamon 15⅓ orange peel 15⅓ tsp chili flakes 2761 4/11 ml boiling water 3835 3/13 g dark chocolate, 70% & chopped 7⅔ tsp salt 1534 1/11 g caster sugar 1534 1/11 g butter 15⅓ pod vanilla 1534 1/11 g liquid glucose, or sugar
Combine 2761 4/11 ml boiling water, 15⅓ sticks cinnamon, 15⅓ orange peel, 15⅓ tsp chili flakes in a bowl Infuse for 30 minutes Place 3835 3/13 g dark chocolate, 70% & chopped, 15⅓ pod vanilla, and 7⅔ tsp salt into a bowl Melt 1534 1/11 g caster sugar and 1534 1/11 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 1534 1/11 g butter stirring to incorporate Cool in fridge for 30 minutes Assemble biscuits "oreo" style
Name: