1 serving is a 6cm cookie
Origin: Ottolenghi Sweet
Prep: 2h
Cook: 15m
Serves: - 79 +
Ingredients
682 3/11 g butter, room-temperature & cubed 466 9/11 g caster sugar 1⅘ tsp salt 790 g flour 269 5/16 g cocoa powder 9/10 tsp baking soda
Method
Beat 466 9/11 g caster sugar, 682 3/11 g butter, room-temperature & cubed, and 1⅘ tsp salt until light and fluffy Sift 790 g flour, 269 5/16 g cocoa powder, 9/10 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 2x79 6cm circles Bake for 13 minutes, turning halfway Cool completely
Recipe Ingredients: QUANTITY (UNIT) NAME, PREPARATION:
Recipe Steps: with ingredients in curly braces:
1⅘ sticks cinnamon 1⅘ orange peel 1⅘ tsp chili flakes 323 2/11 ml boiling water 448 13/15 g dark chocolate, 70% & chopped 9/10 tsp salt 179 6/11 g caster sugar 179 6/11 g butter 1⅘ pod vanilla 179 6/11 g liquid glucose, or sugar
Combine 323 2/11 ml boiling water, 1⅘ sticks cinnamon, 1⅘ orange peel, 1⅘ tsp chili flakes in a bowl Infuse for 30 minutes Place 448 13/15 g dark chocolate, 70% & chopped, 1⅘ pod vanilla, and 9/10 tsp salt into a bowl Melt 179 6/11 g caster sugar and 179 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 179 6/11 g butter stirring to incorporate Cool in fridge for 30 minutes Assemble biscuits "oreo" style
Name: