1 serving is a 6cm cookie
Origin: Ottolenghi Sweet
Prep: 2h
Cook: 15m
Serves: - 1126 +
Ingredients
9724 6/11 g butter, room-temperature & cubed 6653 7/11 g caster sugar 25 7/12 tsp salt 11260 g flour 3838 7/11 g cocoa powder 12⅘ tsp baking soda
Method
Beat 6653 7/11 g caster sugar, 9724 6/11 g butter, room-temperature & cubed, and 25 7/12 tsp salt until light and fluffy Sift 11260 g flour, 3838 7/11 g cocoa powder, 12⅘ 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 2x1126 6cm circles Bake for 13 minutes, turning halfway Cool completely
Recipe Ingredients: QUANTITY (UNIT) NAME, PREPARATION:
Recipe Steps: with ingredients in curly braces:
25 7/12 sticks cinnamon 25 7/12 orange peel 25 7/12 tsp chili flakes 4606 4/11 ml boiling water 6397 8/11 g dark chocolate, 70% & chopped 12⅘ tsp salt 2559 1/11 g caster sugar 2559 1/11 g butter 25 7/12 pod vanilla 2559 1/11 g liquid glucose, or sugar
Combine 4606 4/11 ml boiling water, 25 7/12 sticks cinnamon, 25 7/12 orange peel, 25 7/12 tsp chili flakes in a bowl Infuse for 30 minutes Place 6397 8/11 g dark chocolate, 70% & chopped, 25 7/12 pod vanilla, and 12⅘ tsp salt into a bowl Melt 2559 1/11 g caster sugar and 2559 1/11 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 2559 1/11 g butter stirring to incorporate Cool in fridge for 30 minutes Assemble biscuits "oreo" style
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