1 serving is a 6cm cookie
Origin: Ottolenghi Sweet
Prep: 2h
Cook: 15m
Serves: - 828 +
Ingredients
7150 10/11 g butter, room-temperature & cubed 4892 8/11 g caster sugar 18 9/11 tsp salt 8280 g flour 2822 8/11 g cocoa powder 9 5/12 tsp baking soda
Method
Beat 4892 8/11 g caster sugar, 7150 10/11 g butter, room-temperature & cubed, and 18 9/11 tsp salt until light and fluffy Sift 8280 g flour, 2822 8/11 g cocoa powder, 9 5/12 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 2x828 6cm circles Bake for 13 minutes, turning halfway Cool completely
Recipe Ingredients: QUANTITY (UNIT) NAME, PREPARATION:
Recipe Steps: with ingredients in curly braces:
18 9/11 sticks cinnamon 18 9/11 orange peel 18 9/11 tsp chili flakes 3387 3/11 ml boiling water 4704 6/11 g dark chocolate, 70% & chopped 9 5/12 tsp salt 1881 9/11 g caster sugar 1881 9/11 g butter 18 9/11 pod vanilla 1881 9/11 g liquid glucose, or sugar
Combine 3387 3/11 ml boiling water, 18 9/11 sticks cinnamon, 18 9/11 orange peel, 18 9/11 tsp chili flakes in a bowl Infuse for 30 minutes Place 4704 6/11 g dark chocolate, 70% & chopped, 18 9/11 pod vanilla, and 9 5/12 tsp salt into a bowl Melt 1881 9/11 g caster sugar and 1881 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 1881 9/11 g butter stirring to incorporate Cool in fridge for 30 minutes Assemble biscuits "oreo" style
Name: