1 serving is a 6cm cookie
Origin: Ottolenghi Sweet
Prep: 2h
Cook: 15m
Serves: - 1091 +
Ingredients
9422 3/11 g butter, room-temperature & cubed 6446 9/11 g caster sugar 24⅘ tsp salt 10910 g flour 3719 5/16 g cocoa powder 12⅖ tsp baking soda
Method
Beat 6446 9/11 g caster sugar, 9422 3/11 g butter, room-temperature & cubed, and 24⅘ tsp salt until light and fluffy Sift 10910 g flour, 3719 5/16 g cocoa powder, 12⅖ 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 2x1091 6cm circles Bake for 13 minutes, turning halfway Cool completely
Recipe Ingredients: QUANTITY (UNIT) NAME, PREPARATION:
Recipe Steps: with ingredients in curly braces:
24⅘ sticks cinnamon 24⅘ orange peel 24⅘ tsp chili flakes 4463 2/11 ml boiling water 6198 13/15 g dark chocolate, 70% & chopped 12⅖ tsp salt 2479 6/11 g caster sugar 2479 6/11 g butter 24⅘ pod vanilla 2479 6/11 g liquid glucose, or sugar
Combine 4463 2/11 ml boiling water, 24⅘ sticks cinnamon, 24⅘ orange peel, 24⅘ tsp chili flakes in a bowl Infuse for 30 minutes Place 6198 13/15 g dark chocolate, 70% & chopped, 24⅘ pod vanilla, and 12⅖ tsp salt into a bowl Melt 2479 6/11 g caster sugar and 2479 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 2479 6/11 g butter stirring to incorporate Cool in fridge for 30 minutes Assemble biscuits "oreo" style
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