1 serving is a 6cm cookie
Origin: Ottolenghi Sweet
Prep: 2h
Cook: 15m
Serves: - 1241 +
Ingredients
10717 8/11 g butter, room-temperature & cubed 7333 2/11 g caster sugar 28⅕ tsp salt 12410 g flour 4230 11/16 g cocoa powder 14 1/10 tsp baking soda
Method
Beat 7333 2/11 g caster sugar, 10717 8/11 g butter, room-temperature & cubed, and 28⅕ tsp salt until light and fluffy Sift 12410 g flour, 4230 11/16 g cocoa powder, 14 1/10 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 2x1241 6cm circles Bake for 13 minutes, turning halfway Cool completely
Recipe Ingredients: QUANTITY (UNIT) NAME, PREPARATION:
Recipe Steps: with ingredients in curly braces:
28⅕ sticks cinnamon 28⅕ orange peel 28⅕ tsp chili flakes 5076 9/11 ml boiling water 7051 2/15 g dark chocolate, 70% & chopped 14 1/10 tsp salt 2820 5/11 g caster sugar 2820 5/11 g butter 28⅕ pod vanilla 2820 5/11 g liquid glucose, or sugar
Combine 5076 9/11 ml boiling water, 28⅕ sticks cinnamon, 28⅕ orange peel, 28⅕ tsp chili flakes in a bowl Infuse for 30 minutes Place 7051 2/15 g dark chocolate, 70% & chopped, 28⅕ pod vanilla, and 14 1/10 tsp salt into a bowl Melt 2820 5/11 g caster sugar and 2820 5/11 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 2820 5/11 g butter stirring to incorporate Cool in fridge for 30 minutes Assemble biscuits "oreo" style
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