1 serving is a 6cm cookie
Origin: Ottolenghi Sweet
Prep: 2h
Cook: 15m
Serves: - 73 +
Ingredients
630 5/11 g butter, room-temperature & cubed 431 4/11 g caster sugar 1⅔ tsp salt 730 g flour 248 13/15 g cocoa powder ⅚ tsp baking soda
Method
Beat 431 4/11 g caster sugar, 630 5/11 g butter, room-temperature & cubed, and 1⅔ tsp salt until light and fluffy Sift 730 g flour, 248 13/15 g cocoa powder, ⅚ 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 2x73 6cm circles Bake for 13 minutes, turning halfway Cool completely
Recipe Ingredients: QUANTITY (UNIT) NAME, PREPARATION:
Recipe Steps: with ingredients in curly braces:
1⅔ sticks cinnamon 1⅔ orange peel 1⅔ tsp chili flakes 298 7/11 ml boiling water 414 10/13 g dark chocolate, 70% & chopped ⅚ tsp salt 165 10/11 g caster sugar 165 10/11 g butter 1⅔ pod vanilla 165 10/11 g liquid glucose, or sugar
Combine 298 7/11 ml boiling water, 1⅔ sticks cinnamon, 1⅔ orange peel, 1⅔ tsp chili flakes in a bowl Infuse for 30 minutes Place 414 10/13 g dark chocolate, 70% & chopped, 1⅔ pod vanilla, and ⅚ tsp salt into a bowl Melt 165 10/11 g caster sugar and 165 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 165 10/11 g butter stirring to incorporate Cool in fridge for 30 minutes Assemble biscuits "oreo" style
Name: