1 serving is a 6cm cookie
Origin: Ottolenghi Sweet
Prep: 2h
Cook: 15m
Serves: - 1038 +
Ingredients
8964 6/11 g butter, room-temperature & cubed 6133 7/11 g caster sugar 23 7/12 tsp salt 10380 g flour 3538 7/11 g cocoa powder 11⅘ tsp baking soda
Method
Beat 6133 7/11 g caster sugar, 8964 6/11 g butter, room-temperature & cubed, and 23 7/12 tsp salt until light and fluffy Sift 10380 g flour, 3538 7/11 g cocoa powder, 11⅘ 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 2x1038 6cm circles Bake for 13 minutes, turning halfway Cool completely
Recipe Ingredients: QUANTITY (UNIT) NAME, PREPARATION:
Recipe Steps: with ingredients in curly braces:
23 7/12 sticks cinnamon 23 7/12 orange peel 23 7/12 tsp chili flakes 4246 4/11 ml boiling water 5897 8/11 g dark chocolate, 70% & chopped 11⅘ tsp salt 2359 1/11 g caster sugar 2359 1/11 g butter 23 7/12 pod vanilla 2359 1/11 g liquid glucose, or sugar
Combine 4246 4/11 ml boiling water, 23 7/12 sticks cinnamon, 23 7/12 orange peel, 23 7/12 tsp chili flakes in a bowl Infuse for 30 minutes Place 5897 8/11 g dark chocolate, 70% & chopped, 23 7/12 pod vanilla, and 11⅘ tsp salt into a bowl Melt 2359 1/11 g caster sugar and 2359 1/11 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 2359 1/11 g butter stirring to incorporate Cool in fridge for 30 minutes Assemble biscuits "oreo" style
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