1 serving is a 6cm cookie
Origin: Ottolenghi Sweet
Prep: 2h
Cook: 15m
Serves: - 845 +
Ingredients
7297 8/11 g butter, room-temperature & cubed 4993 2/11 g caster sugar 19⅕ tsp salt 8450 g flour 2880 11/16 g cocoa powder 9⅗ tsp baking soda
Method
Beat 4993 2/11 g caster sugar, 7297 8/11 g butter, room-temperature & cubed, and 19⅕ tsp salt until light and fluffy Sift 8450 g flour, 2880 11/16 g cocoa powder, 9⅗ 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 2x845 6cm circles Bake for 13 minutes, turning halfway Cool completely
Recipe Ingredients: QUANTITY (UNIT) NAME, PREPARATION:
Recipe Steps: with ingredients in curly braces:
19⅕ sticks cinnamon 19⅕ orange peel 19⅕ tsp chili flakes 3456 9/11 ml boiling water 4801 2/15 g dark chocolate, 70% & chopped 9⅗ tsp salt 1920 5/11 g caster sugar 1920 5/11 g butter 19⅕ pod vanilla 1920 5/11 g liquid glucose, or sugar
Combine 3456 9/11 ml boiling water, 19⅕ sticks cinnamon, 19⅕ orange peel, 19⅕ tsp chili flakes in a bowl Infuse for 30 minutes Place 4801 2/15 g dark chocolate, 70% & chopped, 19⅕ pod vanilla, and 9⅗ tsp salt into a bowl Melt 1920 5/11 g caster sugar and 1920 5/11 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 1920 5/11 g butter stirring to incorporate Cool in fridge for 30 minutes Assemble biscuits "oreo" style
Name: