1 serving is a 6cm cookie
Origin: Ottolenghi Sweet
Prep: 2h
Cook: 15m
Serves: - 1223 +
Ingredients
10562 3/11 g butter, room-temperature & cubed 7226 9/11 g caster sugar 27⅘ tsp salt 12230 g flour 4169 5/16 g cocoa powder 13 9/10 tsp baking soda
Method
Beat 7226 9/11 g caster sugar, 10562 3/11 g butter, room-temperature & cubed, and 27⅘ tsp salt until light and fluffy Sift 12230 g flour, 4169 5/16 g cocoa powder, 13 9/10 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 2x1223 6cm circles Bake for 13 minutes, turning halfway Cool completely
Recipe Ingredients: QUANTITY (UNIT) NAME, PREPARATION:
Recipe Steps: with ingredients in curly braces:
27⅘ sticks cinnamon 27⅘ orange peel 27⅘ tsp chili flakes 5003 2/11 ml boiling water 6948 13/15 g dark chocolate, 70% & chopped 13 9/10 tsp salt 2779 6/11 g caster sugar 2779 6/11 g butter 27⅘ pod vanilla 2779 6/11 g liquid glucose, or sugar
Combine 5003 2/11 ml boiling water, 27⅘ sticks cinnamon, 27⅘ orange peel, 27⅘ tsp chili flakes in a bowl Infuse for 30 minutes Place 6948 13/15 g dark chocolate, 70% & chopped, 27⅘ pod vanilla, and 13 9/10 tsp salt into a bowl Melt 2779 6/11 g caster sugar and 2779 6/11 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 2779 6/11 g butter stirring to incorporate Cool in fridge for 30 minutes Assemble biscuits "oreo" style
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