1 serving is a 6cm cookie
Origin: Ottolenghi Sweet
Prep: 2h
Cook: 15m
Serves: - 839 +
Ingredients
7245 10/11 g butter, room-temperature & cubed 4957 8/11 g caster sugar 19 1/15 tsp salt 8390 g flour 2860 3/13 g cocoa powder 9 8/15 tsp baking soda
Method
Beat 4957 8/11 g caster sugar, 7245 10/11 g butter, room-temperature & cubed, and 19 1/15 tsp salt until light and fluffy Sift 8390 g flour, 2860 3/13 g cocoa powder, 9 8/15 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 2x839 6cm circles Bake for 13 minutes, turning halfway Cool completely
Recipe Ingredients: QUANTITY (UNIT) NAME, PREPARATION:
Recipe Steps: with ingredients in curly braces:
19 1/15 sticks cinnamon 19 1/15 orange peel 19 1/15 tsp chili flakes 3432 3/11 ml boiling water 4767 1/16 g dark chocolate, 70% & chopped 9 8/15 tsp salt 1906 9/11 g caster sugar 1906 9/11 g butter 19 1/15 pod vanilla 1906 9/11 g liquid glucose, or sugar
Combine 3432 3/11 ml boiling water, 19 1/15 sticks cinnamon, 19 1/15 orange peel, 19 1/15 tsp chili flakes in a bowl Infuse for 30 minutes Place 4767 1/16 g dark chocolate, 70% & chopped, 19 1/15 pod vanilla, and 9 8/15 tsp salt into a bowl Melt 1906 9/11 g caster sugar and 1906 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 1906 9/11 g butter stirring to incorporate Cool in fridge for 30 minutes Assemble biscuits "oreo" style
Name: