1 serving is a 6cm cookie
Origin: Ottolenghi Sweet
Prep: 2h
Cook: 15m
Serves: - 794 +
Ingredients
6857 3/11 g butter, room-temperature & cubed 4691 9/11 g caster sugar 18 1/16 tsp salt 7940 g flour 2706 9/11 g cocoa powder 9 tsp baking soda
Method
Beat 4691 9/11 g caster sugar, 6857 3/11 g butter, room-temperature & cubed, and 18 1/16 tsp salt until light and fluffy Sift 7940 g flour, 2706 9/11 g cocoa powder, 9 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 2x794 6cm circles Bake for 13 minutes, turning halfway Cool completely
Recipe Ingredients: QUANTITY (UNIT) NAME, PREPARATION:
Recipe Steps: with ingredients in curly braces:
18 1/16 sticks cinnamon 18 1/16 orange peel 18 1/16 tsp chili flakes 3248 2/11 ml boiling water 4511 4/11 g dark chocolate, 70% & chopped 9 tsp salt 1804 6/11 g caster sugar 1804 6/11 g butter 18 1/16 pod vanilla 1804 6/11 g liquid glucose, or sugar
Combine 3248 2/11 ml boiling water, 18 1/16 sticks cinnamon, 18 1/16 orange peel, 18 1/16 tsp chili flakes in a bowl Infuse for 30 minutes Place 4511 4/11 g dark chocolate, 70% & chopped, 18 1/16 pod vanilla, and 9 tsp salt into a bowl Melt 1804 6/11 g caster sugar and 1804 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 1804 6/11 g butter stirring to incorporate Cool in fridge for 30 minutes Assemble biscuits "oreo" style
Name: