1 serving is a 6cm cookie
Origin: Ottolenghi Sweet
Prep: 2h
Cook: 15m
Serves: - 865 +
Ingredients
7470 5/11 g butter, room-temperature & cubed 5111 4/11 g caster sugar 19⅔ tsp salt 8650 g flour 2948 13/15 g cocoa powder 9⅚ tsp baking soda
Method
Beat 5111 4/11 g caster sugar, 7470 5/11 g butter, room-temperature & cubed, and 19⅔ tsp salt until light and fluffy Sift 8650 g flour, 2948 13/15 g cocoa powder, 9⅚ 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 2x865 6cm circles Bake for 13 minutes, turning halfway Cool completely
Recipe Ingredients: QUANTITY (UNIT) NAME, PREPARATION:
Recipe Steps: with ingredients in curly braces:
19⅔ sticks cinnamon 19⅔ orange peel 19⅔ tsp chili flakes 3538 7/11 ml boiling water 4914 10/13 g dark chocolate, 70% & chopped 9⅚ tsp salt 1965 10/11 g caster sugar 1965 10/11 g butter 19⅔ pod vanilla 1965 10/11 g liquid glucose, or sugar
Combine 3538 7/11 ml boiling water, 19⅔ sticks cinnamon, 19⅔ orange peel, 19⅔ tsp chili flakes in a bowl Infuse for 30 minutes Place 4914 10/13 g dark chocolate, 70% & chopped, 19⅔ pod vanilla, and 9⅚ tsp salt into a bowl Melt 1965 10/11 g caster sugar and 1965 10/11 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 1965 10/11 g butter stirring to incorporate Cool in fridge for 30 minutes Assemble biscuits "oreo" style
Name: