1 serving is a 6cm cookie
Origin: Ottolenghi Sweet
Prep: 2h
Cook: 15m
Serves: - 97 +
Ingredients
837 8/11 g butter, room-temperature & cubed 573 2/11 g caster sugar 2⅕ tsp salt 970 g flour 330 11/16 g cocoa powder 1 1/10 tsp baking soda
Method
Beat 573 2/11 g caster sugar, 837 8/11 g butter, room-temperature & cubed, and 2⅕ tsp salt until light and fluffy Sift 970 g flour, 330 11/16 g cocoa powder, 1 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 2x97 6cm circles Bake for 13 minutes, turning halfway Cool completely
Recipe Ingredients: QUANTITY (UNIT) NAME, PREPARATION:
Recipe Steps: with ingredients in curly braces:
2⅕ sticks cinnamon 2⅕ orange peel 2⅕ tsp chili flakes 396 9/11 ml boiling water 551 2/15 g dark chocolate, 70% & chopped 1 1/10 tsp salt 220 5/11 g caster sugar 220 5/11 g butter 2⅕ pod vanilla 220 5/11 g liquid glucose, or sugar
Combine 396 9/11 ml boiling water, 2⅕ sticks cinnamon, 2⅕ orange peel, 2⅕ tsp chili flakes in a bowl Infuse for 30 minutes Place 551 2/15 g dark chocolate, 70% & chopped, 2⅕ pod vanilla, and 1 1/10 tsp salt into a bowl Melt 220 5/11 g caster sugar and 220 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 220 5/11 g butter stirring to incorporate Cool in fridge for 30 minutes Assemble biscuits "oreo" style
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