1 serving is a 6cm cookie
Origin: Ottolenghi Sweet
Prep: 2h
Cook: 15m
Serves: - 1162 +
Ingredients
10035 5/11 g butter, room-temperature & cubed 6866 4/11 g caster sugar 26 5/12 tsp salt 11620 g flour 3961 4/11 g cocoa powder 13⅕ tsp baking soda
Method
Beat 6866 4/11 g caster sugar, 10035 5/11 g butter, room-temperature & cubed, and 26 5/12 tsp salt until light and fluffy Sift 11620 g flour, 3961 4/11 g cocoa powder, 13⅕ 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 2x1162 6cm circles Bake for 13 minutes, turning halfway Cool completely
Recipe Ingredients: QUANTITY (UNIT) NAME, PREPARATION:
Recipe Steps: with ingredients in curly braces:
26 5/12 sticks cinnamon 26 5/12 orange peel 26 5/12 tsp chili flakes 4753 7/11 ml boiling water 6602 3/11 g dark chocolate, 70% & chopped 13⅕ tsp salt 2640 10/11 g caster sugar 2640 10/11 g butter 26 5/12 pod vanilla 2640 10/11 g liquid glucose, or sugar
Combine 4753 7/11 ml boiling water, 26 5/12 sticks cinnamon, 26 5/12 orange peel, 26 5/12 tsp chili flakes in a bowl Infuse for 30 minutes Place 6602 3/11 g dark chocolate, 70% & chopped, 26 5/12 pod vanilla, and 13⅕ tsp salt into a bowl Melt 2640 10/11 g caster sugar and 2640 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 2640 10/11 g butter stirring to incorporate Cool in fridge for 30 minutes Assemble biscuits "oreo" style
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