1 serving is a 6cm cookie
Origin: Ottolenghi Sweet
Prep: 2h
Cook: 15m
Serves: - 1207 +
Ingredients
10424 1/11 g butter, room-temperature & cubed 7132 3/11 g caster sugar 27 3/7 tsp salt 12070 g flour 4114 10/13 g cocoa powder 13 5/7 tsp baking soda
Method
Beat 7132 3/11 g caster sugar, 10424 1/11 g butter, room-temperature & cubed, and 27 3/7 tsp salt until light and fluffy Sift 12070 g flour, 4114 10/13 g cocoa powder, 13 5/7 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 2x1207 6cm circles Bake for 13 minutes, turning halfway Cool completely
Recipe Ingredients: QUANTITY (UNIT) NAME, PREPARATION:
Recipe Steps: with ingredients in curly braces:
27 3/7 sticks cinnamon 27 3/7 orange peel 27 3/7 tsp chili flakes 4937 8/11 ml boiling water 6857 15/16 g dark chocolate, 70% & chopped 13 5/7 tsp salt 2743 2/11 g caster sugar 2743 2/11 g butter 27 3/7 pod vanilla 2743 2/11 g liquid glucose, or sugar
Combine 4937 8/11 ml boiling water, 27 3/7 sticks cinnamon, 27 3/7 orange peel, 27 3/7 tsp chili flakes in a bowl Infuse for 30 minutes Place 6857 15/16 g dark chocolate, 70% & chopped, 27 3/7 pod vanilla, and 13 5/7 tsp salt into a bowl Melt 2743 2/11 g caster sugar and 2743 2/11 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 2743 2/11 g butter stirring to incorporate Cool in fridge for 30 minutes Assemble biscuits "oreo" style
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