1 serving is a 6cm cookie
Origin: Ottolenghi Sweet
Prep: 2h
Cook: 15m
Serves: - 1154 +
Ingredients
9966 4/11 g butter, room-temperature & cubed 6819 1/11 g caster sugar 26 3/13 tsp salt 11540 g flour 3934 1/11 g cocoa powder 13 1/9 tsp baking soda
Method
Beat 6819 1/11 g caster sugar, 9966 4/11 g butter, room-temperature & cubed, and 26 3/13 tsp salt until light and fluffy Sift 11540 g flour, 3934 1/11 g cocoa powder, 13 1/9 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 2x1154 6cm circles Bake for 13 minutes, turning halfway Cool completely
Recipe Ingredients: QUANTITY (UNIT) NAME, PREPARATION:
Recipe Steps: with ingredients in curly braces:
26 3/13 sticks cinnamon 26 3/13 orange peel 26 3/13 tsp chili flakes 4720 10/11 ml boiling water 6556 9/11 g dark chocolate, 70% & chopped 13 1/9 tsp salt 2622 8/11 g caster sugar 2622 8/11 g butter 26 3/13 pod vanilla 2622 8/11 g liquid glucose, or sugar
Combine 4720 10/11 ml boiling water, 26 3/13 sticks cinnamon, 26 3/13 orange peel, 26 3/13 tsp chili flakes in a bowl Infuse for 30 minutes Place 6556 9/11 g dark chocolate, 70% & chopped, 26 3/13 pod vanilla, and 13 1/9 tsp salt into a bowl Melt 2622 8/11 g caster sugar and 2622 8/11 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 2622 8/11 g butter stirring to incorporate Cool in fridge for 30 minutes Assemble biscuits "oreo" style
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