1 serving is a 6cm cookie
Origin: Ottolenghi Sweet
Prep: 2h
Cook: 15m
Serves: - 871 +
Ingredients
7522 3/11 g butter, room-temperature & cubed 5146 9/11 g caster sugar 19⅘ tsp salt 8710 g flour 2969 5/16 g cocoa powder 9 9/10 tsp baking soda
Method
Beat 5146 9/11 g caster sugar, 7522 3/11 g butter, room-temperature & cubed, and 19⅘ tsp salt until light and fluffy Sift 8710 g flour, 2969 5/16 g cocoa powder, 9 9/10 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 2x871 6cm circles Bake for 13 minutes, turning halfway Cool completely
Recipe Ingredients: QUANTITY (UNIT) NAME, PREPARATION:
Recipe Steps: with ingredients in curly braces:
19⅘ sticks cinnamon 19⅘ orange peel 19⅘ tsp chili flakes 3563 2/11 ml boiling water 4948 13/15 g dark chocolate, 70% & chopped 9 9/10 tsp salt 1979 6/11 g caster sugar 1979 6/11 g butter 19⅘ pod vanilla 1979 6/11 g liquid glucose, or sugar
Combine 3563 2/11 ml boiling water, 19⅘ sticks cinnamon, 19⅘ orange peel, 19⅘ tsp chili flakes in a bowl Infuse for 30 minutes Place 4948 13/15 g dark chocolate, 70% & chopped, 19⅘ pod vanilla, and 9 9/10 tsp salt into a bowl Melt 1979 6/11 g caster sugar and 1979 6/11 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 1979 6/11 g butter stirring to incorporate Cool in fridge for 30 minutes Assemble biscuits "oreo" style
Name: