1 serving is a 6cm cookie
Origin: Ottolenghi Sweet
Prep: 2h
Cook: 15m
Serves: - 1205 +
Ingredients
10406 9/11 g butter, room-temperature & cubed 7120 5/11 g caster sugar 27 5/13 tsp salt 12050 g flour 4107 15/16 g cocoa powder 13 9/13 tsp baking soda
Method
Beat 7120 5/11 g caster sugar, 10406 9/11 g butter, room-temperature & cubed, and 27 5/13 tsp salt until light and fluffy Sift 12050 g flour, 4107 15/16 g cocoa powder, 13 9/13 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 2x1205 6cm circles Bake for 13 minutes, turning halfway Cool completely
Recipe Ingredients: QUANTITY (UNIT) NAME, PREPARATION:
Recipe Steps: with ingredients in curly braces:
27 5/13 sticks cinnamon 27 5/13 orange peel 27 5/13 tsp chili flakes 4929 6/11 ml boiling water 6846 7/12 g dark chocolate, 70% & chopped 13 9/13 tsp salt 2738 7/11 g caster sugar 2738 7/11 g butter 27 5/13 pod vanilla 2738 7/11 g liquid glucose, or sugar
Combine 4929 6/11 ml boiling water, 27 5/13 sticks cinnamon, 27 5/13 orange peel, 27 5/13 tsp chili flakes in a bowl Infuse for 30 minutes Place 6846 7/12 g dark chocolate, 70% & chopped, 27 5/13 pod vanilla, and 13 9/13 tsp salt into a bowl Melt 2738 7/11 g caster sugar and 2738 7/11 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 2738 7/11 g butter stirring to incorporate Cool in fridge for 30 minutes Assemble biscuits "oreo" style
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