1 serving is a 6cm cookie
Origin: Ottolenghi Sweet
Prep: 2h
Cook: 15m
Serves: - 851 +
Ingredients
7349 6/11 g butter, room-temperature & cubed 5028 7/11 g caster sugar 19⅓ tsp salt 8510 g flour 2901 2/15 g cocoa powder 9⅔ tsp baking soda
Method
Beat 5028 7/11 g caster sugar, 7349 6/11 g butter, room-temperature & cubed, and 19⅓ tsp salt until light and fluffy Sift 8510 g flour, 2901 2/15 g cocoa powder, 9⅔ 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 2x851 6cm circles Bake for 13 minutes, turning halfway Cool completely
Recipe Ingredients: QUANTITY (UNIT) NAME, PREPARATION:
Recipe Steps: with ingredients in curly braces:
19⅓ sticks cinnamon 19⅓ orange peel 19⅓ tsp chili flakes 3481 4/11 ml boiling water 4835 3/13 g dark chocolate, 70% & chopped 9⅔ tsp salt 1934 1/11 g caster sugar 1934 1/11 g butter 19⅓ pod vanilla 1934 1/11 g liquid glucose, or sugar
Combine 3481 4/11 ml boiling water, 19⅓ sticks cinnamon, 19⅓ orange peel, 19⅓ tsp chili flakes in a bowl Infuse for 30 minutes Place 4835 3/13 g dark chocolate, 70% & chopped, 19⅓ pod vanilla, and 9⅔ tsp salt into a bowl Melt 1934 1/11 g caster sugar and 1934 1/11 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 1934 1/11 g butter stirring to incorporate Cool in fridge for 30 minutes Assemble biscuits "oreo" style
Name: