1 serving is a 6cm cookie
Origin: Ottolenghi Sweet
Prep: 2h
Cook: 15m
Serves: - 817 +
Ingredients
7055 10/11 g butter, room-temperature & cubed 4827 8/11 g caster sugar 18 4/7 tsp salt 8170 g flour 2785 3/13 g cocoa powder 9 2/7 tsp baking soda
Method
Beat 4827 8/11 g caster sugar, 7055 10/11 g butter, room-temperature & cubed, and 18 4/7 tsp salt until light and fluffy Sift 8170 g flour, 2785 3/13 g cocoa powder, 9 2/7 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 2x817 6cm circles Bake for 13 minutes, turning halfway Cool completely
Recipe Ingredients: QUANTITY (UNIT) NAME, PREPARATION:
Recipe Steps: with ingredients in curly braces:
18 4/7 sticks cinnamon 18 4/7 orange peel 18 4/7 tsp chili flakes 3342 3/11 ml boiling water 4642 1/16 g dark chocolate, 70% & chopped 9 2/7 tsp salt 1856 9/11 g caster sugar 1856 9/11 g butter 18 4/7 pod vanilla 1856 9/11 g liquid glucose, or sugar
Combine 3342 3/11 ml boiling water, 18 4/7 sticks cinnamon, 18 4/7 orange peel, 18 4/7 tsp chili flakes in a bowl Infuse for 30 minutes Place 4642 1/16 g dark chocolate, 70% & chopped, 18 4/7 pod vanilla, and 9 2/7 tsp salt into a bowl Melt 1856 9/11 g caster sugar and 1856 9/11 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 1856 9/11 g butter stirring to incorporate Cool in fridge for 30 minutes Assemble biscuits "oreo" style
Name: