1 serving is a 6cm cookie
Origin: Ottolenghi Sweet
Prep: 2h
Cook: 15m
Serves: - 890 +
Ingredients
7686 4/11 g butter, room-temperature & cubed 5259 1/11 g caster sugar 20 3/13 tsp salt 8900 g flour 3034 1/11 g cocoa powder 10 1/9 tsp baking soda
Method
Beat 5259 1/11 g caster sugar, 7686 4/11 g butter, room-temperature & cubed, and 20 3/13 tsp salt until light and fluffy Sift 8900 g flour, 3034 1/11 g cocoa powder, 10 1/9 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 2x890 6cm circles Bake for 13 minutes, turning halfway Cool completely
Recipe Ingredients: QUANTITY (UNIT) NAME, PREPARATION:
Recipe Steps: with ingredients in curly braces:
20 3/13 sticks cinnamon 20 3/13 orange peel 20 3/13 tsp chili flakes 3640 10/11 ml boiling water 5056 9/11 g dark chocolate, 70% & chopped 10 1/9 tsp salt 2022 8/11 g caster sugar 2022 8/11 g butter 20 3/13 pod vanilla 2022 8/11 g liquid glucose, or sugar
Combine 3640 10/11 ml boiling water, 20 3/13 sticks cinnamon, 20 3/13 orange peel, 20 3/13 tsp chili flakes in a bowl Infuse for 30 minutes Place 5056 9/11 g dark chocolate, 70% & chopped, 20 3/13 pod vanilla, and 10 1/9 tsp salt into a bowl Melt 2022 8/11 g caster sugar and 2022 8/11 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 2022 8/11 g butter stirring to incorporate Cool in fridge for 30 minutes Assemble biscuits "oreo" style
Name: