1 serving is a 6cm cookie
Origin: Ottolenghi Sweet
Prep: 2h
Cook: 15m
Serves: - 945 +
Ingredients
8161 4/11 g butter, room-temperature & cubed 5584 1/11 g caster sugar 21 7/15 tsp salt 9450 g flour 3221 7/12 g cocoa powder 10 11/15 tsp baking soda
Method
Beat 5584 1/11 g caster sugar, 8161 4/11 g butter, room-temperature & cubed, and 21 7/15 tsp salt until light and fluffy Sift 9450 g flour, 3221 7/12 g cocoa powder, 10 11/15 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 2x945 6cm circles Bake for 13 minutes, turning halfway Cool completely
Recipe Ingredients: QUANTITY (UNIT) NAME, PREPARATION:
Recipe Steps: with ingredients in curly braces:
21 7/15 sticks cinnamon 21 7/15 orange peel 21 7/15 tsp chili flakes 3865 10/11 ml boiling water 5369 5/16 g dark chocolate, 70% & chopped 10 11/15 tsp salt 2147 8/11 g caster sugar 2147 8/11 g butter 21 7/15 pod vanilla 2147 8/11 g liquid glucose, or sugar
Combine 3865 10/11 ml boiling water, 21 7/15 sticks cinnamon, 21 7/15 orange peel, 21 7/15 tsp chili flakes in a bowl Infuse for 30 minutes Place 5369 5/16 g dark chocolate, 70% & chopped, 21 7/15 pod vanilla, and 10 11/15 tsp salt into a bowl Melt 2147 8/11 g caster sugar and 2147 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 2147 8/11 g butter stirring to incorporate Cool in fridge for 30 minutes Assemble biscuits "oreo" style
Name: