1 serving is a 6cm cookie
Origin: Ottolenghi Sweet
Prep: 2h
Cook: 15m
Serves: - 1173 +
Ingredients
10130 5/11 g butter, room-temperature & cubed 6931 4/11 g caster sugar 26⅔ tsp salt 11730 g flour 3998 13/15 g cocoa powder 13⅓ tsp baking soda
Method
Beat 6931 4/11 g caster sugar, 10130 5/11 g butter, room-temperature & cubed, and 26⅔ tsp salt until light and fluffy Sift 11730 g flour, 3998 13/15 g cocoa powder, 13⅓ 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 2x1173 6cm circles Bake for 13 minutes, turning halfway Cool completely
Recipe Ingredients: QUANTITY (UNIT) NAME, PREPARATION:
Recipe Steps: with ingredients in curly braces:
26⅔ sticks cinnamon 26⅔ orange peel 26⅔ tsp chili flakes 4798 7/11 ml boiling water 6664 10/13 g dark chocolate, 70% & chopped 13⅓ tsp salt 2665 10/11 g caster sugar 2665 10/11 g butter 26⅔ pod vanilla 2665 10/11 g liquid glucose, or sugar
Combine 4798 7/11 ml boiling water, 26⅔ sticks cinnamon, 26⅔ orange peel, 26⅔ tsp chili flakes in a bowl Infuse for 30 minutes Place 6664 10/13 g dark chocolate, 70% & chopped, 26⅔ pod vanilla, and 13⅓ tsp salt into a bowl Melt 2665 10/11 g caster sugar and 2665 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 2665 10/11 g butter stirring to incorporate Cool in fridge for 30 minutes Assemble biscuits "oreo" style
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