1 serving is a 6cm cookie
Origin: Ottolenghi Sweet
Prep: 2h
Cook: 15m
Serves: - 89 +
Ingredients
768 7/11 g butter, room-temperature & cubed 525 10/11 g caster sugar 2 tsp salt 890 g flour 303 5/12 g cocoa powder 1 tsp baking soda
Method
Beat 525 10/11 g caster sugar, 768 7/11 g butter, room-temperature & cubed, and 2 tsp salt until light and fluffy Sift 890 g flour, 303 5/12 g cocoa powder, 1 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 2x89 6cm circles Bake for 13 minutes, turning halfway Cool completely
Recipe Ingredients: QUANTITY (UNIT) NAME, PREPARATION:
Recipe Steps: with ingredients in curly braces:
2 sticks cinnamon 2 orange peel 2 tsp chili flakes 364 1/11 ml boiling water 505 11/16 g dark chocolate, 70% & chopped 1 tsp salt 202 3/11 g caster sugar 202 3/11 g butter 2 pod vanilla 202 3/11 g liquid glucose, or sugar
Combine 364 1/11 ml boiling water, 2 sticks cinnamon, 2 orange peel, 2 tsp chili flakes in a bowl Infuse for 30 minutes Place 505 11/16 g dark chocolate, 70% & chopped, 2 pod vanilla, and 1 tsp salt into a bowl Melt 202 3/11 g caster sugar and 202 3/11 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 202 3/11 g butter stirring to incorporate Cool in fridge for 30 minutes Assemble biscuits "oreo" style
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