1 serving is a 6cm cookie
Origin: Ottolenghi Sweet
Prep: 2h
Cook: 15m
Serves: - 1021 +
Ingredients
8817 8/11 g butter, room-temperature & cubed 6033 2/11 g caster sugar 23⅕ tsp salt 10210 g flour 3480 11/16 g cocoa powder 11⅗ tsp baking soda
Method
Beat 6033 2/11 g caster sugar, 8817 8/11 g butter, room-temperature & cubed, and 23⅕ tsp salt until light and fluffy Sift 10210 g flour, 3480 11/16 g cocoa powder, 11⅗ 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 2x1021 6cm circles Bake for 13 minutes, turning halfway Cool completely
Recipe Ingredients: QUANTITY (UNIT) NAME, PREPARATION:
Recipe Steps: with ingredients in curly braces:
23⅕ sticks cinnamon 23⅕ orange peel 23⅕ tsp chili flakes 4176 9/11 ml boiling water 5801 2/15 g dark chocolate, 70% & chopped 11⅗ tsp salt 2320 5/11 g caster sugar 2320 5/11 g butter 23⅕ pod vanilla 2320 5/11 g liquid glucose, or sugar
Combine 4176 9/11 ml boiling water, 23⅕ sticks cinnamon, 23⅕ orange peel, 23⅕ tsp chili flakes in a bowl Infuse for 30 minutes Place 5801 2/15 g dark chocolate, 70% & chopped, 23⅕ pod vanilla, and 11⅗ tsp salt into a bowl Melt 2320 5/11 g caster sugar and 2320 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 2320 5/11 g butter stirring to incorporate Cool in fridge for 30 minutes Assemble biscuits "oreo" style
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