1 serving is a 6cm cookie
Origin: Ottolenghi Sweet
Prep: 2h
Cook: 15m
Serves: - 91 +
Ingredients
785 10/11 g butter, room-temperature & cubed 537 8/11 g caster sugar 2 1/15 tsp salt 910 g flour 310 3/13 g cocoa powder 1 1/16 tsp baking soda
Method
Beat 537 8/11 g caster sugar, 785 10/11 g butter, room-temperature & cubed, and 2 1/15 tsp salt until light and fluffy Sift 910 g flour, 310 3/13 g cocoa powder, 1 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 2x91 6cm circles Bake for 13 minutes, turning halfway Cool completely
Recipe Ingredients: QUANTITY (UNIT) NAME, PREPARATION:
Recipe Steps: with ingredients in curly braces:
2 1/15 sticks cinnamon 2 1/15 orange peel 2 1/15 tsp chili flakes 372 3/11 ml boiling water 517 1/16 g dark chocolate, 70% & chopped 1 1/16 tsp salt 206 9/11 g caster sugar 206 9/11 g butter 2 1/15 pod vanilla 206 9/11 g liquid glucose, or sugar
Combine 372 3/11 ml boiling water, 2 1/15 sticks cinnamon, 2 1/15 orange peel, 2 1/15 tsp chili flakes in a bowl Infuse for 30 minutes Place 517 1/16 g dark chocolate, 70% & chopped, 2 1/15 pod vanilla, and 1 1/16 tsp salt into a bowl Melt 206 9/11 g caster sugar and 206 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 206 9/11 g butter stirring to incorporate Cool in fridge for 30 minutes Assemble biscuits "oreo" style
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