1 serving is a 6cm cookie
Origin: Ottolenghi Sweet
Prep: 2h
Cook: 15m
Serves: - 1047 +
Ingredients
9042 3/11 g butter, room-temperature & cubed 6186 9/11 g caster sugar 23⅘ tsp salt 10470 g flour 3569 5/16 g cocoa powder 11 9/10 tsp baking soda
Method
Beat 6186 9/11 g caster sugar, 9042 3/11 g butter, room-temperature & cubed, and 23⅘ tsp salt until light and fluffy Sift 10470 g flour, 3569 5/16 g cocoa powder, 11 9/10 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 2x1047 6cm circles Bake for 13 minutes, turning halfway Cool completely
Recipe Ingredients: QUANTITY (UNIT) NAME, PREPARATION:
Recipe Steps: with ingredients in curly braces:
23⅘ sticks cinnamon 23⅘ orange peel 23⅘ tsp chili flakes 4283 2/11 ml boiling water 5948 13/15 g dark chocolate, 70% & chopped 11 9/10 tsp salt 2379 6/11 g caster sugar 2379 6/11 g butter 23⅘ pod vanilla 2379 6/11 g liquid glucose, or sugar
Combine 4283 2/11 ml boiling water, 23⅘ sticks cinnamon, 23⅘ orange peel, 23⅘ tsp chili flakes in a bowl Infuse for 30 minutes Place 5948 13/15 g dark chocolate, 70% & chopped, 23⅘ pod vanilla, and 11 9/10 tsp salt into a bowl Melt 2379 6/11 g caster sugar and 2379 6/11 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 2379 6/11 g butter stirring to incorporate Cool in fridge for 30 minutes Assemble biscuits "oreo" style
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