1 serving is a 6cm cookie
Origin: Ottolenghi Sweet
Prep: 2h
Cook: 15m
Serves: - 975 +
Ingredients
8420 5/11 g butter, room-temperature & cubed 5761 4/11 g caster sugar 22 2/13 tsp salt 9750 g flour 3323 13/15 g cocoa powder 11 1/13 tsp baking soda
Method
Beat 5761 4/11 g caster sugar, 8420 5/11 g butter, room-temperature & cubed, and 22 2/13 tsp salt until light and fluffy Sift 9750 g flour, 3323 13/15 g cocoa powder, 11 1/13 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 2x975 6cm circles Bake for 13 minutes, turning halfway Cool completely
Recipe Ingredients: QUANTITY (UNIT) NAME, PREPARATION:
Recipe Steps: with ingredients in curly braces:
22 2/13 sticks cinnamon 22 2/13 orange peel 22 2/13 tsp chili flakes 3988 7/11 ml boiling water 5539 10/13 g dark chocolate, 70% & chopped 11 1/13 tsp salt 2215 10/11 g caster sugar 2215 10/11 g butter 22 2/13 pod vanilla 2215 10/11 g liquid glucose, or sugar
Combine 3988 7/11 ml boiling water, 22 2/13 sticks cinnamon, 22 2/13 orange peel, 22 2/13 tsp chili flakes in a bowl Infuse for 30 minutes Place 5539 10/13 g dark chocolate, 70% & chopped, 22 2/13 pod vanilla, and 11 1/13 tsp salt into a bowl Melt 2215 10/11 g caster sugar and 2215 10/11 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 2215 10/11 g butter stirring to incorporate Cool in fridge for 30 minutes Assemble biscuits "oreo" style
Name: