1 serving is a 6cm cookie
Origin: Ottolenghi Sweet
Prep: 2h
Cook: 15m
Serves: - 71 +
Ingredients
613 2/11 g butter, room-temperature & cubed 419 6/11 g caster sugar 1 8/13 tsp salt 710 g flour 242 1/16 g cocoa powder 13/16 tsp baking soda
Method
Beat 419 6/11 g caster sugar, 613 2/11 g butter, room-temperature & cubed, and 1 8/13 tsp salt until light and fluffy Sift 710 g flour, 242 1/16 g cocoa powder, 13/16 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 2x71 6cm circles Bake for 13 minutes, turning halfway Cool completely
Recipe Ingredients: QUANTITY (UNIT) NAME, PREPARATION:
Recipe Steps: with ingredients in curly braces:
1 8/13 sticks cinnamon 1 8/13 orange peel 1 8/13 tsp chili flakes 290 5/11 ml boiling water 403 5/12 g dark chocolate, 70% & chopped 13/16 tsp salt 161 4/11 g caster sugar 161 4/11 g butter 1 8/13 pod vanilla 161 4/11 g liquid glucose, or sugar
Combine 290 5/11 ml boiling water, 1 8/13 sticks cinnamon, 1 8/13 orange peel, 1 8/13 tsp chili flakes in a bowl Infuse for 30 minutes Place 403 5/12 g dark chocolate, 70% & chopped, 1 8/13 pod vanilla, and 13/16 tsp salt into a bowl Melt 161 4/11 g caster sugar and 161 4/11 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 161 4/11 g butter stirring to incorporate Cool in fridge for 30 minutes Assemble biscuits "oreo" style
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