1 serving is a 6cm cookie
Origin: Ottolenghi Sweet
Prep: 2h
Cook: 15m
Serves: - 958 +
Ingredients
8273 7/11 g butter, room-temperature & cubed 5660 10/11 g caster sugar 21 10/13 tsp salt 9580 g flour 3265 10/11 g cocoa powder 10 8/9 tsp baking soda
Method
Beat 5660 10/11 g caster sugar, 8273 7/11 g butter, room-temperature & cubed, and 21 10/13 tsp salt until light and fluffy Sift 9580 g flour, 3265 10/11 g cocoa powder, 10 8/9 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 2x958 6cm circles Bake for 13 minutes, turning halfway Cool completely
Recipe Ingredients: QUANTITY (UNIT) NAME, PREPARATION:
Recipe Steps: with ingredients in curly braces:
21 10/13 sticks cinnamon 21 10/13 orange peel 21 10/13 tsp chili flakes 3919 1/11 ml boiling water 5443 2/11 g dark chocolate, 70% & chopped 10 8/9 tsp salt 2177 3/11 g caster sugar 2177 3/11 g butter 21 10/13 pod vanilla 2177 3/11 g liquid glucose, or sugar
Combine 3919 1/11 ml boiling water, 21 10/13 sticks cinnamon, 21 10/13 orange peel, 21 10/13 tsp chili flakes in a bowl Infuse for 30 minutes Place 5443 2/11 g dark chocolate, 70% & chopped, 21 10/13 pod vanilla, and 10 8/9 tsp salt into a bowl Melt 2177 3/11 g caster sugar and 2177 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 2177 3/11 g butter stirring to incorporate Cool in fridge for 30 minutes Assemble biscuits "oreo" style
Name: