1 serving is a 6cm cookie
Origin: Ottolenghi Sweet
Prep: 2h
Cook: 15m
Serves: - 1037 +
Ingredients
8955 10/11 g butter, room-temperature & cubed 6127 8/11 g caster sugar 23 4/7 tsp salt 10370 g flour 3535 3/13 g cocoa powder 11 11/14 tsp baking soda
Method
Beat 6127 8/11 g caster sugar, 8955 10/11 g butter, room-temperature & cubed, and 23 4/7 tsp salt until light and fluffy Sift 10370 g flour, 3535 3/13 g cocoa powder, 11 11/14 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 2x1037 6cm circles Bake for 13 minutes, turning halfway Cool completely
Recipe Ingredients: QUANTITY (UNIT) NAME, PREPARATION:
Recipe Steps: with ingredients in curly braces:
23 4/7 sticks cinnamon 23 4/7 orange peel 23 4/7 tsp chili flakes 4242 3/11 ml boiling water 5892 1/16 g dark chocolate, 70% & chopped 11 11/14 tsp salt 2356 9/11 g caster sugar 2356 9/11 g butter 23 4/7 pod vanilla 2356 9/11 g liquid glucose, or sugar
Combine 4242 3/11 ml boiling water, 23 4/7 sticks cinnamon, 23 4/7 orange peel, 23 4/7 tsp chili flakes in a bowl Infuse for 30 minutes Place 5892 1/16 g dark chocolate, 70% & chopped, 23 4/7 pod vanilla, and 11 11/14 tsp salt into a bowl Melt 2356 9/11 g caster sugar and 2356 9/11 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 2356 9/11 g butter stirring to incorporate Cool in fridge for 30 minutes Assemble biscuits "oreo" style
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