1 serving is a 6cm cookie
Origin: Ottolenghi Sweet
Prep: 2h
Cook: 15m
Serves: - 1206 +
Ingredients
10415 5/11 g butter, room-temperature & cubed 7126 4/11 g caster sugar 27 5/12 tsp salt 12060 g flour 4111 4/11 g cocoa powder 13 7/10 tsp baking soda
Method
Beat 7126 4/11 g caster sugar, 10415 5/11 g butter, room-temperature & cubed, and 27 5/12 tsp salt until light and fluffy Sift 12060 g flour, 4111 4/11 g cocoa powder, 13 7/10 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 2x1206 6cm circles Bake for 13 minutes, turning halfway Cool completely
Recipe Ingredients: QUANTITY (UNIT) NAME, PREPARATION:
Recipe Steps: with ingredients in curly braces:
27 5/12 sticks cinnamon 27 5/12 orange peel 27 5/12 tsp chili flakes 4933 7/11 ml boiling water 6852 3/11 g dark chocolate, 70% & chopped 13 7/10 tsp salt 2740 10/11 g caster sugar 2740 10/11 g butter 27 5/12 pod vanilla 2740 10/11 g liquid glucose, or sugar
Combine 4933 7/11 ml boiling water, 27 5/12 sticks cinnamon, 27 5/12 orange peel, 27 5/12 tsp chili flakes in a bowl Infuse for 30 minutes Place 6852 3/11 g dark chocolate, 70% & chopped, 27 5/12 pod vanilla, and 13 7/10 tsp salt into a bowl Melt 2740 10/11 g caster sugar and 2740 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 2740 10/11 g butter stirring to incorporate Cool in fridge for 30 minutes Assemble biscuits "oreo" style
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