1 serving is a 6cm cookie
Origin: Ottolenghi Sweet
Prep: 2h
Cook: 15m
Serves: - 761 +
Ingredients
6572 3/11 g butter, room-temperature & cubed 4496 9/11 g caster sugar 17 3/10 tsp salt 7610 g flour 2594 5/16 g cocoa powder 8 9/14 tsp baking soda
Method
Beat 4496 9/11 g caster sugar, 6572 3/11 g butter, room-temperature & cubed, and 17 3/10 tsp salt until light and fluffy Sift 7610 g flour, 2594 5/16 g cocoa powder, 8 9/14 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 2x761 6cm circles Bake for 13 minutes, turning halfway Cool completely
Recipe Ingredients: QUANTITY (UNIT) NAME, PREPARATION:
Recipe Steps: with ingredients in curly braces:
17 3/10 sticks cinnamon 17 3/10 orange peel 17 3/10 tsp chili flakes 3113 2/11 ml boiling water 4323 13/15 g dark chocolate, 70% & chopped 8 9/14 tsp salt 1729 6/11 g caster sugar 1729 6/11 g butter 17 3/10 pod vanilla 1729 6/11 g liquid glucose, or sugar
Combine 3113 2/11 ml boiling water, 17 3/10 sticks cinnamon, 17 3/10 orange peel, 17 3/10 tsp chili flakes in a bowl Infuse for 30 minutes Place 4323 13/15 g dark chocolate, 70% & chopped, 17 3/10 pod vanilla, and 8 9/14 tsp salt into a bowl Melt 1729 6/11 g caster sugar and 1729 6/11 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 1729 6/11 g butter stirring to incorporate Cool in fridge for 30 minutes Assemble biscuits "oreo" style
Name: