1 serving is a 6cm cookie
Origin: Ottolenghi Sweet
Prep: 2h
Cook: 15m
Serves: - 855 +
Ingredients
7384 1/11 g butter, room-temperature & cubed 5052 3/11 g caster sugar 19 3/7 tsp salt 8550 g flour 2914 10/13 g cocoa powder 9 5/7 tsp baking soda
Method
Beat 5052 3/11 g caster sugar, 7384 1/11 g butter, room-temperature & cubed, and 19 3/7 tsp salt until light and fluffy Sift 8550 g flour, 2914 10/13 g cocoa powder, 9 5/7 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 2x855 6cm circles Bake for 13 minutes, turning halfway Cool completely
Recipe Ingredients: QUANTITY (UNIT) NAME, PREPARATION:
Recipe Steps: with ingredients in curly braces:
19 3/7 sticks cinnamon 19 3/7 orange peel 19 3/7 tsp chili flakes 3497 8/11 ml boiling water 4857 15/16 g dark chocolate, 70% & chopped 9 5/7 tsp salt 1943 2/11 g caster sugar 1943 2/11 g butter 19 3/7 pod vanilla 1943 2/11 g liquid glucose, or sugar
Combine 3497 8/11 ml boiling water, 19 3/7 sticks cinnamon, 19 3/7 orange peel, 19 3/7 tsp chili flakes in a bowl Infuse for 30 minutes Place 4857 15/16 g dark chocolate, 70% & chopped, 19 3/7 pod vanilla, and 9 5/7 tsp salt into a bowl Melt 1943 2/11 g caster sugar and 1943 2/11 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 1943 2/11 g butter stirring to incorporate Cool in fridge for 30 minutes Assemble biscuits "oreo" style
Name: