1 serving is a 6cm cookie
Origin: Ottolenghi Sweet
Prep: 2h
Cook: 15m
Serves: - 1129 +
Ingredients
9750 5/11 g butter, room-temperature & cubed 6671 4/11 g caster sugar 25⅔ tsp salt 11290 g flour 3848 13/15 g cocoa powder 12⅚ tsp baking soda
Method
Beat 6671 4/11 g caster sugar, 9750 5/11 g butter, room-temperature & cubed, and 25⅔ tsp salt until light and fluffy Sift 11290 g flour, 3848 13/15 g cocoa powder, 12⅚ 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 2x1129 6cm circles Bake for 13 minutes, turning halfway Cool completely
Recipe Ingredients: QUANTITY (UNIT) NAME, PREPARATION:
Recipe Steps: with ingredients in curly braces:
25⅔ sticks cinnamon 25⅔ orange peel 25⅔ tsp chili flakes 4618 7/11 ml boiling water 6414 10/13 g dark chocolate, 70% & chopped 12⅚ tsp salt 2565 10/11 g caster sugar 2565 10/11 g butter 25⅔ pod vanilla 2565 10/11 g liquid glucose, or sugar
Combine 4618 7/11 ml boiling water, 25⅔ sticks cinnamon, 25⅔ orange peel, 25⅔ tsp chili flakes in a bowl Infuse for 30 minutes Place 6414 10/13 g dark chocolate, 70% & chopped, 25⅔ pod vanilla, and 12⅚ tsp salt into a bowl Melt 2565 10/11 g caster sugar and 2565 10/11 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 2565 10/11 g butter stirring to incorporate Cool in fridge for 30 minutes Assemble biscuits "oreo" style
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