1 serving is a 6cm cookie
Origin: Ottolenghi Sweet
Prep: 2h
Cook: 15m
Serves: - 831 +
Ingredients
7176 9/11 g butter, room-temperature & cubed 4910 5/11 g caster sugar 18 8/9 tsp salt 8310 g flour 2832 15/16 g cocoa powder 9 4/9 tsp baking soda
Method
Beat 4910 5/11 g caster sugar, 7176 9/11 g butter, room-temperature & cubed, and 18 8/9 tsp salt until light and fluffy Sift 8310 g flour, 2832 15/16 g cocoa powder, 9 4/9 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 2x831 6cm circles Bake for 13 minutes, turning halfway Cool completely
Recipe Ingredients: QUANTITY (UNIT) NAME, PREPARATION:
Recipe Steps: with ingredients in curly braces:
18 8/9 sticks cinnamon 18 8/9 orange peel 18 8/9 tsp chili flakes 3399 6/11 ml boiling water 4721 7/12 g dark chocolate, 70% & chopped 9 4/9 tsp salt 1888 7/11 g caster sugar 1888 7/11 g butter 18 8/9 pod vanilla 1888 7/11 g liquid glucose, or sugar
Combine 3399 6/11 ml boiling water, 18 8/9 sticks cinnamon, 18 8/9 orange peel, 18 8/9 tsp chili flakes in a bowl Infuse for 30 minutes Place 4721 7/12 g dark chocolate, 70% & chopped, 18 8/9 pod vanilla, and 9 4/9 tsp salt into a bowl Melt 1888 7/11 g caster sugar and 1888 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 1888 7/11 g butter stirring to incorporate Cool in fridge for 30 minutes Assemble biscuits "oreo" style
Name: