1 serving is a 6cm cookie
Origin: Ottolenghi Sweet
Prep: 2h
Cook: 15m
Serves: - 7 +
Ingredients
60 5/11 g butter, room-temperature & cubed 41 4/11 g caster sugar 2/13 tsp salt 70 g flour 23 13/15 g cocoa powder 1/13 tsp baking soda
Method
Beat 41 4/11 g caster sugar, 60 5/11 g butter, room-temperature & cubed, and 2/13 tsp salt until light and fluffy Sift 70 g flour, 23 13/15 g cocoa powder, 1/13 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 2x7 6cm circles Bake for 13 minutes, turning halfway Cool completely
Recipe Ingredients: QUANTITY (UNIT) NAME, PREPARATION:
Recipe Steps: with ingredients in curly braces:
2/13 sticks cinnamon 2/13 orange peel 2/13 tsp chili flakes 28 7/11 ml boiling water 39 10/13 g dark chocolate, 70% & chopped 1/13 tsp salt 15 10/11 g caster sugar 15 10/11 g butter 2/13 pod vanilla 15 10/11 g liquid glucose, or sugar
Combine 28 7/11 ml boiling water, 2/13 sticks cinnamon, 2/13 orange peel, 2/13 tsp chili flakes in a bowl Infuse for 30 minutes Place 39 10/13 g dark chocolate, 70% & chopped, 2/13 pod vanilla, and 1/13 tsp salt into a bowl Melt 15 10/11 g caster sugar and 15 10/11 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 15 10/11 g butter stirring to incorporate Cool in fridge for 30 minutes Assemble biscuits "oreo" style
Name: