1 serving is a 6cm cookie
Origin: Ottolenghi Sweet
Prep: 2h
Cook: 15m
Serves: - 9 +
Ingredients
77 8/11 g butter, room-temperature & cubed 53 2/11 g caster sugar ⅕ tsp salt 90 g flour 30 11/16 g cocoa powder 1/10 tsp baking soda
Method
Beat 53 2/11 g caster sugar, 77 8/11 g butter, room-temperature & cubed, and ⅕ tsp salt until light and fluffy Sift 90 g flour, 30 11/16 g cocoa powder, 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 2x9 6cm circles Bake for 13 minutes, turning halfway Cool completely
Recipe Ingredients: QUANTITY (UNIT) NAME, PREPARATION:
Recipe Steps: with ingredients in curly braces:
⅕ sticks cinnamon ⅕ orange peel ⅕ tsp chili flakes 36 9/11 ml boiling water 51 2/15 g dark chocolate, 70% & chopped 1/10 tsp salt 20 5/11 g caster sugar 20 5/11 g butter ⅕ pod vanilla 20 5/11 g liquid glucose, or sugar
Combine 36 9/11 ml boiling water, ⅕ sticks cinnamon, ⅕ orange peel, ⅕ tsp chili flakes in a bowl Infuse for 30 minutes Place 51 2/15 g dark chocolate, 70% & chopped, ⅕ pod vanilla, and 1/10 tsp salt into a bowl Melt 20 5/11 g caster sugar and 20 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 20 5/11 g butter stirring to incorporate Cool in fridge for 30 minutes Assemble biscuits "oreo" style
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