1 serving is a 6cm cookie
Origin: Ottolenghi Sweet
Prep: 2h
Cook: 15m
Serves: - 883 +
Ingredients
7625 10/11 g butter, room-temperature & cubed 5217 8/11 g caster sugar 20 1/15 tsp salt 8830 g flour 3010 3/13 g cocoa powder 10 1/16 tsp baking soda
Method
Beat 5217 8/11 g caster sugar, 7625 10/11 g butter, room-temperature & cubed, and 20 1/15 tsp salt until light and fluffy Sift 8830 g flour, 3010 3/13 g cocoa powder, 10 1/16 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 2x883 6cm circles Bake for 13 minutes, turning halfway Cool completely
Recipe Ingredients: QUANTITY (UNIT) NAME, PREPARATION:
Recipe Steps: with ingredients in curly braces:
20 1/15 sticks cinnamon 20 1/15 orange peel 20 1/15 tsp chili flakes 3612 3/11 ml boiling water 5017 1/16 g dark chocolate, 70% & chopped 10 1/16 tsp salt 2006 9/11 g caster sugar 2006 9/11 g butter 20 1/15 pod vanilla 2006 9/11 g liquid glucose, or sugar
Combine 3612 3/11 ml boiling water, 20 1/15 sticks cinnamon, 20 1/15 orange peel, 20 1/15 tsp chili flakes in a bowl Infuse for 30 minutes Place 5017 1/16 g dark chocolate, 70% & chopped, 20 1/15 pod vanilla, and 10 1/16 tsp salt into a bowl Melt 2006 9/11 g caster sugar and 2006 9/11 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 2006 9/11 g butter stirring to incorporate Cool in fridge for 30 minutes Assemble biscuits "oreo" style
Name: