1 serving is a 6cm cookie
Origin: Ottolenghi Sweet
Prep: 2h
Cook: 15m
Serves: - 1101 +
Ingredients
9508 7/11 g butter, room-temperature & cubed 6505 10/11 g caster sugar 25 tsp salt 11010 g flour 3753 5/12 g cocoa powder 12½ tsp baking soda
Method
Beat 6505 10/11 g caster sugar, 9508 7/11 g butter, room-temperature & cubed, and 25 tsp salt until light and fluffy Sift 11010 g flour, 3753 5/12 g cocoa powder, 12½ 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 2x1101 6cm circles Bake for 13 minutes, turning halfway Cool completely
Recipe Ingredients: QUANTITY (UNIT) NAME, PREPARATION:
Recipe Steps: with ingredients in curly braces:
25 sticks cinnamon 25 orange peel 25 tsp chili flakes 4504 1/11 ml boiling water 6255 11/16 g dark chocolate, 70% & chopped 12½ tsp salt 2502 3/11 g caster sugar 2502 3/11 g butter 25 pod vanilla 2502 3/11 g liquid glucose, or sugar
Combine 4504 1/11 ml boiling water, 25 sticks cinnamon, 25 orange peel, 25 tsp chili flakes in a bowl Infuse for 30 minutes Place 6255 11/16 g dark chocolate, 70% & chopped, 25 pod vanilla, and 12½ tsp salt into a bowl Melt 2502 3/11 g caster sugar and 2502 3/11 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 2502 3/11 g butter stirring to incorporate Cool in fridge for 30 minutes Assemble biscuits "oreo" style
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