1 serving is a 6cm cookie
Origin: Ottolenghi Sweet
Prep: 2h
Cook: 15m
Serves: - 1197 +
Ingredients
10337 8/11 g butter, room-temperature & cubed 7073 2/11 g caster sugar 27⅕ tsp salt 11970 g flour 4080 11/16 g cocoa powder 13⅗ tsp baking soda
Method
Beat 7073 2/11 g caster sugar, 10337 8/11 g butter, room-temperature & cubed, and 27⅕ tsp salt until light and fluffy Sift 11970 g flour, 4080 11/16 g cocoa powder, 13⅗ 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 2x1197 6cm circles Bake for 13 minutes, turning halfway Cool completely
Recipe Ingredients: QUANTITY (UNIT) NAME, PREPARATION:
Recipe Steps: with ingredients in curly braces:
27⅕ sticks cinnamon 27⅕ orange peel 27⅕ tsp chili flakes 4896 9/11 ml boiling water 6801 2/15 g dark chocolate, 70% & chopped 13⅗ tsp salt 2720 5/11 g caster sugar 2720 5/11 g butter 27⅕ pod vanilla 2720 5/11 g liquid glucose, or sugar
Combine 4896 9/11 ml boiling water, 27⅕ sticks cinnamon, 27⅕ orange peel, 27⅕ tsp chili flakes in a bowl Infuse for 30 minutes Place 6801 2/15 g dark chocolate, 70% & chopped, 27⅕ pod vanilla, and 13⅗ tsp salt into a bowl Melt 2720 5/11 g caster sugar and 2720 5/11 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 2720 5/11 g butter stirring to incorporate Cool in fridge for 30 minutes Assemble biscuits "oreo" style
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