1 serving is a 6cm cookie
Origin: Ottolenghi Sweet
Prep: 2h
Cook: 15m
Serves: - 1017 +
Ingredients
8783 2/11 g butter, room-temperature & cubed 6009 6/11 g caster sugar 23 1/9 tsp salt 10170 g flour 3467 1/16 g cocoa powder 11 5/9 tsp baking soda
Method
Beat 6009 6/11 g caster sugar, 8783 2/11 g butter, room-temperature & cubed, and 23 1/9 tsp salt until light and fluffy Sift 10170 g flour, 3467 1/16 g cocoa powder, 11 5/9 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 2x1017 6cm circles Bake for 13 minutes, turning halfway Cool completely
Recipe Ingredients: QUANTITY (UNIT) NAME, PREPARATION:
Recipe Steps: with ingredients in curly braces:
23 1/9 sticks cinnamon 23 1/9 orange peel 23 1/9 tsp chili flakes 4160 5/11 ml boiling water 5778 5/12 g dark chocolate, 70% & chopped 11 5/9 tsp salt 2311 4/11 g caster sugar 2311 4/11 g butter 23 1/9 pod vanilla 2311 4/11 g liquid glucose, or sugar
Combine 4160 5/11 ml boiling water, 23 1/9 sticks cinnamon, 23 1/9 orange peel, 23 1/9 tsp chili flakes in a bowl Infuse for 30 minutes Place 5778 5/12 g dark chocolate, 70% & chopped, 23 1/9 pod vanilla, and 11 5/9 tsp salt into a bowl Melt 2311 4/11 g caster sugar and 2311 4/11 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 2311 4/11 g butter stirring to incorporate Cool in fridge for 30 minutes Assemble biscuits "oreo" style
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