1 serving is a 6cm cookie
Origin: Ottolenghi Sweet
Prep: 2h
Cook: 15m
Serves: - 1085 +
Ingredients
9370 5/11 g butter, room-temperature & cubed 6411 4/11 g caster sugar 24⅔ tsp salt 10850 g flour 3698 13/15 g cocoa powder 12⅓ tsp baking soda
Method
Beat 6411 4/11 g caster sugar, 9370 5/11 g butter, room-temperature & cubed, and 24⅔ tsp salt until light and fluffy Sift 10850 g flour, 3698 13/15 g cocoa powder, 12⅓ 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 2x1085 6cm circles Bake for 13 minutes, turning halfway Cool completely
Recipe Ingredients: QUANTITY (UNIT) NAME, PREPARATION:
Recipe Steps: with ingredients in curly braces:
24⅔ sticks cinnamon 24⅔ orange peel 24⅔ tsp chili flakes 4438 7/11 ml boiling water 6164 10/13 g dark chocolate, 70% & chopped 12⅓ tsp salt 2465 10/11 g caster sugar 2465 10/11 g butter 24⅔ pod vanilla 2465 10/11 g liquid glucose, or sugar
Combine 4438 7/11 ml boiling water, 24⅔ sticks cinnamon, 24⅔ orange peel, 24⅔ tsp chili flakes in a bowl Infuse for 30 minutes Place 6164 10/13 g dark chocolate, 70% & chopped, 24⅔ pod vanilla, and 12⅓ tsp salt into a bowl Melt 2465 10/11 g caster sugar and 2465 10/11 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 2465 10/11 g butter stirring to incorporate Cool in fridge for 30 minutes Assemble biscuits "oreo" style
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