1 serving is a 6cm cookie
Origin: Ottolenghi Sweet
Prep: 2h
Cook: 15m
Serves: - 82 +
Ingredients
708 2/11 g butter, room-temperature & cubed 484 6/11 g caster sugar 1 13/15 tsp salt 820 g flour 279 6/11 g cocoa powder 14/15 tsp baking soda
Method
Beat 484 6/11 g caster sugar, 708 2/11 g butter, room-temperature & cubed, and 1 13/15 tsp salt until light and fluffy Sift 820 g flour, 279 6/11 g cocoa powder, 14/15 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 2x82 6cm circles Bake for 13 minutes, turning halfway Cool completely
Recipe Ingredients: QUANTITY (UNIT) NAME, PREPARATION:
Recipe Steps: with ingredients in curly braces:
1 13/15 sticks cinnamon 1 13/15 orange peel 1 13/15 tsp chili flakes 335 5/11 ml boiling water 465 10/11 g dark chocolate, 70% & chopped 14/15 tsp salt 186 4/11 g caster sugar 186 4/11 g butter 1 13/15 pod vanilla 186 4/11 g liquid glucose, or sugar
Combine 335 5/11 ml boiling water, 1 13/15 sticks cinnamon, 1 13/15 orange peel, 1 13/15 tsp chili flakes in a bowl Infuse for 30 minutes Place 465 10/11 g dark chocolate, 70% & chopped, 1 13/15 pod vanilla, and 14/15 tsp salt into a bowl Melt 186 4/11 g caster sugar and 186 4/11 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 186 4/11 g butter stirring to incorporate Cool in fridge for 30 minutes Assemble biscuits "oreo" style
Name: