1 serving is a 6cm cookie
Origin: Ottolenghi Sweet
Prep: 2h
Cook: 15m
Serves: - 1214 +
Ingredients
10484 6/11 g butter, room-temperature & cubed 7173 7/11 g caster sugar 27 7/12 tsp salt 12140 g flour 4138 7/11 g cocoa powder 13⅘ tsp baking soda
Method
Beat 7173 7/11 g caster sugar, 10484 6/11 g butter, room-temperature & cubed, and 27 7/12 tsp salt until light and fluffy Sift 12140 g flour, 4138 7/11 g cocoa powder, 13⅘ 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 2x1214 6cm circles Bake for 13 minutes, turning halfway Cool completely
Recipe Ingredients: QUANTITY (UNIT) NAME, PREPARATION:
Recipe Steps: with ingredients in curly braces:
27 7/12 sticks cinnamon 27 7/12 orange peel 27 7/12 tsp chili flakes 4966 4/11 ml boiling water 6897 8/11 g dark chocolate, 70% & chopped 13⅘ tsp salt 2759 1/11 g caster sugar 2759 1/11 g butter 27 7/12 pod vanilla 2759 1/11 g liquid glucose, or sugar
Combine 4966 4/11 ml boiling water, 27 7/12 sticks cinnamon, 27 7/12 orange peel, 27 7/12 tsp chili flakes in a bowl Infuse for 30 minutes Place 6897 8/11 g dark chocolate, 70% & chopped, 27 7/12 pod vanilla, and 13⅘ tsp salt into a bowl Melt 2759 1/11 g caster sugar and 2759 1/11 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 2759 1/11 g butter stirring to incorporate Cool in fridge for 30 minutes Assemble biscuits "oreo" style
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