1 serving is a 6cm cookie
Origin: Ottolenghi Sweet
Prep: 2h
Cook: 15m
Serves: - 1109 +
Ingredients
9577 8/11 g butter, room-temperature & cubed 6553 2/11 g caster sugar 25⅕ tsp salt 11090 g flour 3780 11/16 g cocoa powder 12⅗ tsp baking soda
Method
Beat 6553 2/11 g caster sugar, 9577 8/11 g butter, room-temperature & cubed, and 25⅕ tsp salt until light and fluffy Sift 11090 g flour, 3780 11/16 g cocoa powder, 12⅗ 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 2x1109 6cm circles Bake for 13 minutes, turning halfway Cool completely
Recipe Ingredients: QUANTITY (UNIT) NAME, PREPARATION:
Recipe Steps: with ingredients in curly braces:
25⅕ sticks cinnamon 25⅕ orange peel 25⅕ tsp chili flakes 4536 9/11 ml boiling water 6301 2/15 g dark chocolate, 70% & chopped 12⅗ tsp salt 2520 5/11 g caster sugar 2520 5/11 g butter 25⅕ pod vanilla 2520 5/11 g liquid glucose, or sugar
Combine 4536 9/11 ml boiling water, 25⅕ sticks cinnamon, 25⅕ orange peel, 25⅕ tsp chili flakes in a bowl Infuse for 30 minutes Place 6301 2/15 g dark chocolate, 70% & chopped, 25⅕ pod vanilla, and 12⅗ tsp salt into a bowl Melt 2520 5/11 g caster sugar and 2520 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 2520 5/11 g butter stirring to incorporate Cool in fridge for 30 minutes Assemble biscuits "oreo" style
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