1 serving is a 6cm cookie
Origin: Ottolenghi Sweet
Prep: 2h
Cook: 15m
Serves: - 1018 +
Ingredients
8791 9/11 g butter, room-temperature & cubed 6015 5/11 g caster sugar 23 2/15 tsp salt 10180 g flour 3470 5/11 g cocoa powder 11 4/7 tsp baking soda
Method
Beat 6015 5/11 g caster sugar, 8791 9/11 g butter, room-temperature & cubed, and 23 2/15 tsp salt until light and fluffy Sift 10180 g flour, 3470 5/11 g cocoa powder, 11 4/7 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 2x1018 6cm circles Bake for 13 minutes, turning halfway Cool completely
Recipe Ingredients: QUANTITY (UNIT) NAME, PREPARATION:
Recipe Steps: with ingredients in curly braces:
23 2/15 sticks cinnamon 23 2/15 orange peel 23 2/15 tsp chili flakes 4164 6/11 ml boiling water 5784 1/11 g dark chocolate, 70% & chopped 11 4/7 tsp salt 2313 7/11 g caster sugar 2313 7/11 g butter 23 2/15 pod vanilla 2313 7/11 g liquid glucose, or sugar
Combine 4164 6/11 ml boiling water, 23 2/15 sticks cinnamon, 23 2/15 orange peel, 23 2/15 tsp chili flakes in a bowl Infuse for 30 minutes Place 5784 1/11 g dark chocolate, 70% & chopped, 23 2/15 pod vanilla, and 11 4/7 tsp salt into a bowl Melt 2313 7/11 g caster sugar and 2313 7/11 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 2313 7/11 g butter stirring to incorporate Cool in fridge for 30 minutes Assemble biscuits "oreo" style
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