1 serving is a 6cm cookie
Origin: Ottolenghi Sweet
Prep: 2h
Cook: 15m
Serves: - 83 +
Ingredients
716 9/11 g butter, room-temperature & cubed 490 5/11 g caster sugar 1 8/9 tsp salt 830 g flour 282 15/16 g cocoa powder 15/16 tsp baking soda
Method
Beat 490 5/11 g caster sugar, 716 9/11 g butter, room-temperature & cubed, and 1 8/9 tsp salt until light and fluffy Sift 830 g flour, 282 15/16 g cocoa powder, 15/16 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 2x83 6cm circles Bake for 13 minutes, turning halfway Cool completely
Recipe Ingredients: QUANTITY (UNIT) NAME, PREPARATION:
Recipe Steps: with ingredients in curly braces:
1 8/9 sticks cinnamon 1 8/9 orange peel 1 8/9 tsp chili flakes 339 6/11 ml boiling water 471 7/12 g dark chocolate, 70% & chopped 15/16 tsp salt 188 7/11 g caster sugar 188 7/11 g butter 1 8/9 pod vanilla 188 7/11 g liquid glucose, or sugar
Combine 339 6/11 ml boiling water, 1 8/9 sticks cinnamon, 1 8/9 orange peel, 1 8/9 tsp chili flakes in a bowl Infuse for 30 minutes Place 471 7/12 g dark chocolate, 70% & chopped, 1 8/9 pod vanilla, and 15/16 tsp salt into a bowl Melt 188 7/11 g caster sugar and 188 7/11 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 188 7/11 g butter stirring to incorporate Cool in fridge for 30 minutes Assemble biscuits "oreo" style
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