1 serving is a 6cm cookie
Origin: Ottolenghi Sweet
Prep: 2h
Cook: 15m
Serves: - 1114 +
Ingredients
9620 10/11 g butter, room-temperature & cubed 6582 8/11 g caster sugar 25 5/16 tsp salt 11140 g flour 3797 8/11 g cocoa powder 12⅔ tsp baking soda
Method
Beat 6582 8/11 g caster sugar, 9620 10/11 g butter, room-temperature & cubed, and 25 5/16 tsp salt until light and fluffy Sift 11140 g flour, 3797 8/11 g cocoa powder, 12⅔ 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 2x1114 6cm circles Bake for 13 minutes, turning halfway Cool completely
Recipe Ingredients: QUANTITY (UNIT) NAME, PREPARATION:
Recipe Steps: with ingredients in curly braces:
25 5/16 sticks cinnamon 25 5/16 orange peel 25 5/16 tsp chili flakes 4557 3/11 ml boiling water 6329 6/11 g dark chocolate, 70% & chopped 12⅔ tsp salt 2531 9/11 g caster sugar 2531 9/11 g butter 25 5/16 pod vanilla 2531 9/11 g liquid glucose, or sugar
Combine 4557 3/11 ml boiling water, 25 5/16 sticks cinnamon, 25 5/16 orange peel, 25 5/16 tsp chili flakes in a bowl Infuse for 30 minutes Place 6329 6/11 g dark chocolate, 70% & chopped, 25 5/16 pod vanilla, and 12⅔ tsp salt into a bowl Melt 2531 9/11 g caster sugar and 2531 9/11 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 2531 9/11 g butter stirring to incorporate Cool in fridge for 30 minutes Assemble biscuits "oreo" style
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