1 serving is a 6cm cookie
Origin: Ottolenghi Sweet
Prep: 2h
Cook: 15m
Serves: - 999 +
Ingredients
8627 8/11 g butter, room-temperature & cubed 5903 2/11 g caster sugar 22 7/10 tsp salt 9990 g flour 3405 11/16 g cocoa powder 11 5/14 tsp baking soda
Method
Beat 5903 2/11 g caster sugar, 8627 8/11 g butter, room-temperature & cubed, and 22 7/10 tsp salt until light and fluffy Sift 9990 g flour, 3405 11/16 g cocoa powder, 11 5/14 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 2x999 6cm circles Bake for 13 minutes, turning halfway Cool completely
Recipe Ingredients: QUANTITY (UNIT) NAME, PREPARATION:
Recipe Steps: with ingredients in curly braces:
22 7/10 sticks cinnamon 22 7/10 orange peel 22 7/10 tsp chili flakes 4086 9/11 ml boiling water 5676 2/15 g dark chocolate, 70% & chopped 11 5/14 tsp salt 2270 5/11 g caster sugar 2270 5/11 g butter 22 7/10 pod vanilla 2270 5/11 g liquid glucose, or sugar
Combine 4086 9/11 ml boiling water, 22 7/10 sticks cinnamon, 22 7/10 orange peel, 22 7/10 tsp chili flakes in a bowl Infuse for 30 minutes Place 5676 2/15 g dark chocolate, 70% & chopped, 22 7/10 pod vanilla, and 11 5/14 tsp salt into a bowl Melt 2270 5/11 g caster sugar and 2270 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 2270 5/11 g butter stirring to incorporate Cool in fridge for 30 minutes Assemble biscuits "oreo" style
Name: