1 serving is a 6cm cookie
Origin: Ottolenghi Sweet
Prep: 2h
Cook: 15m
Serves: - 821 +
Ingredients
7090 5/11 g butter, room-temperature & cubed 4851 4/11 g caster sugar 18⅔ tsp salt 8210 g flour 2798 13/15 g cocoa powder 9⅓ tsp baking soda
Method
Beat 4851 4/11 g caster sugar, 7090 5/11 g butter, room-temperature & cubed, and 18⅔ tsp salt until light and fluffy Sift 8210 g flour, 2798 13/15 g cocoa powder, 9⅓ 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 2x821 6cm circles Bake for 13 minutes, turning halfway Cool completely
Recipe Ingredients: QUANTITY (UNIT) NAME, PREPARATION:
Recipe Steps: with ingredients in curly braces:
18⅔ sticks cinnamon 18⅔ orange peel 18⅔ tsp chili flakes 3358 7/11 ml boiling water 4664 10/13 g dark chocolate, 70% & chopped 9⅓ tsp salt 1865 10/11 g caster sugar 1865 10/11 g butter 18⅔ pod vanilla 1865 10/11 g liquid glucose, or sugar
Combine 3358 7/11 ml boiling water, 18⅔ sticks cinnamon, 18⅔ orange peel, 18⅔ tsp chili flakes in a bowl Infuse for 30 minutes Place 4664 10/13 g dark chocolate, 70% & chopped, 18⅔ pod vanilla, and 9⅓ tsp salt into a bowl Melt 1865 10/11 g caster sugar and 1865 10/11 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 1865 10/11 g butter stirring to incorporate Cool in fridge for 30 minutes Assemble biscuits "oreo" style
Name: