1 serving is a 6cm cookie
Origin: Ottolenghi Sweet
Prep: 2h
Cook: 15m
Serves: - 1054 +
Ingredients
9102 8/11 g butter, room-temperature & cubed 6228 2/11 g caster sugar 23 15/16 tsp salt 10540 g flour 3593 2/11 g cocoa powder 12 tsp baking soda
Method
Beat 6228 2/11 g caster sugar, 9102 8/11 g butter, room-temperature & cubed, and 23 15/16 tsp salt until light and fluffy Sift 10540 g flour, 3593 2/11 g cocoa powder, 12 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 2x1054 6cm circles Bake for 13 minutes, turning halfway Cool completely
Recipe Ingredients: QUANTITY (UNIT) NAME, PREPARATION:
Recipe Steps: with ingredients in curly braces:
23 15/16 sticks cinnamon 23 15/16 orange peel 23 15/16 tsp chili flakes 4311 9/11 ml boiling water 5988 7/11 g dark chocolate, 70% & chopped 12 tsp salt 2395 5/11 g caster sugar 2395 5/11 g butter 23 15/16 pod vanilla 2395 5/11 g liquid glucose, or sugar
Combine 4311 9/11 ml boiling water, 23 15/16 sticks cinnamon, 23 15/16 orange peel, 23 15/16 tsp chili flakes in a bowl Infuse for 30 minutes Place 5988 7/11 g dark chocolate, 70% & chopped, 23 15/16 pod vanilla, and 12 tsp salt into a bowl Melt 2395 5/11 g caster sugar and 2395 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 2395 5/11 g butter stirring to incorporate Cool in fridge for 30 minutes Assemble biscuits "oreo" style
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