1 serving is a 6cm cookie
Origin: Ottolenghi Sweet
Prep: 2h
Cook: 15m
Serves: - 1065 +
Ingredients
9197 8/11 g butter, room-temperature & cubed 6293 2/11 g caster sugar 24⅕ tsp salt 10650 g flour 3630 11/16 g cocoa powder 12 1/10 tsp baking soda
Method
Beat 6293 2/11 g caster sugar, 9197 8/11 g butter, room-temperature & cubed, and 24⅕ tsp salt until light and fluffy Sift 10650 g flour, 3630 11/16 g cocoa powder, 12 1/10 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 2x1065 6cm circles Bake for 13 minutes, turning halfway Cool completely
Recipe Ingredients: QUANTITY (UNIT) NAME, PREPARATION:
Recipe Steps: with ingredients in curly braces:
24⅕ sticks cinnamon 24⅕ orange peel 24⅕ tsp chili flakes 4356 9/11 ml boiling water 6051 2/15 g dark chocolate, 70% & chopped 12 1/10 tsp salt 2420 5/11 g caster sugar 2420 5/11 g butter 24⅕ pod vanilla 2420 5/11 g liquid glucose, or sugar
Combine 4356 9/11 ml boiling water, 24⅕ sticks cinnamon, 24⅕ orange peel, 24⅕ tsp chili flakes in a bowl Infuse for 30 minutes Place 6051 2/15 g dark chocolate, 70% & chopped, 24⅕ pod vanilla, and 12 1/10 tsp salt into a bowl Melt 2420 5/11 g caster sugar and 2420 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 2420 5/11 g butter stirring to incorporate Cool in fridge for 30 minutes Assemble biscuits "oreo" style
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