1 serving is a 6cm cookie
Origin: Ottolenghi Sweet
Prep: 2h
Cook: 15m
Serves: - 889 +
Ingredients
7677 8/11 g butter, room-temperature & cubed 5253 2/11 g caster sugar 20⅕ tsp salt 8890 g flour 3030 11/16 g cocoa powder 10 1/10 tsp baking soda
Method
Beat 5253 2/11 g caster sugar, 7677 8/11 g butter, room-temperature & cubed, and 20⅕ tsp salt until light and fluffy Sift 8890 g flour, 3030 11/16 g cocoa powder, 10 1/10 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 2x889 6cm circles Bake for 13 minutes, turning halfway Cool completely
Recipe Ingredients: QUANTITY (UNIT) NAME, PREPARATION:
Recipe Steps: with ingredients in curly braces:
20⅕ sticks cinnamon 20⅕ orange peel 20⅕ tsp chili flakes 3636 9/11 ml boiling water 5051 2/15 g dark chocolate, 70% & chopped 10 1/10 tsp salt 2020 5/11 g caster sugar 2020 5/11 g butter 20⅕ pod vanilla 2020 5/11 g liquid glucose, or sugar
Combine 3636 9/11 ml boiling water, 20⅕ sticks cinnamon, 20⅕ orange peel, 20⅕ tsp chili flakes in a bowl Infuse for 30 minutes Place 5051 2/15 g dark chocolate, 70% & chopped, 20⅕ pod vanilla, and 10 1/10 tsp salt into a bowl Melt 2020 5/11 g caster sugar and 2020 5/11 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 2020 5/11 g butter stirring to incorporate Cool in fridge for 30 minutes Assemble biscuits "oreo" style
Name: