1 serving is a 6cm cookie
Origin: Ottolenghi Sweet
Prep: 2h
Cook: 15m
Serves: - 1011 +
Ingredients
8731 4/11 g butter, room-temperature & cubed 5974 1/11 g caster sugar 23 tsp salt 10110 g flour 3446 7/12 g cocoa powder 11½ tsp baking soda
Method
Beat 5974 1/11 g caster sugar, 8731 4/11 g butter, room-temperature & cubed, and 23 tsp salt until light and fluffy Sift 10110 g flour, 3446 7/12 g cocoa powder, 11½ 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 2x1011 6cm circles Bake for 13 minutes, turning halfway Cool completely
Recipe Ingredients: QUANTITY (UNIT) NAME, PREPARATION:
Recipe Steps: with ingredients in curly braces:
23 sticks cinnamon 23 orange peel 23 tsp chili flakes 4135 10/11 ml boiling water 5744 5/16 g dark chocolate, 70% & chopped 11½ tsp salt 2297 8/11 g caster sugar 2297 8/11 g butter 23 pod vanilla 2297 8/11 g liquid glucose, or sugar
Combine 4135 10/11 ml boiling water, 23 sticks cinnamon, 23 orange peel, 23 tsp chili flakes in a bowl Infuse for 30 minutes Place 5744 5/16 g dark chocolate, 70% & chopped, 23 pod vanilla, and 11½ tsp salt into a bowl Melt 2297 8/11 g caster sugar and 2297 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 2297 8/11 g butter stirring to incorporate Cool in fridge for 30 minutes Assemble biscuits "oreo" style
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