1 serving is a 6cm cookie
Origin: Ottolenghi Sweet
Prep: 2h
Cook: 15m
Serves: - 1247 +
Ingredients
10769 6/11 g butter, room-temperature & cubed 7368 7/11 g caster sugar 28⅓ tsp salt 12470 g flour 4251 2/15 g cocoa powder 14⅙ tsp baking soda
Method
Beat 7368 7/11 g caster sugar, 10769 6/11 g butter, room-temperature & cubed, and 28⅓ tsp salt until light and fluffy Sift 12470 g flour, 4251 2/15 g cocoa powder, 14⅙ 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 2x1247 6cm circles Bake for 13 minutes, turning halfway Cool completely
Recipe Ingredients: QUANTITY (UNIT) NAME, PREPARATION:
Recipe Steps: with ingredients in curly braces:
28⅓ sticks cinnamon 28⅓ orange peel 28⅓ tsp chili flakes 5101 4/11 ml boiling water 7085 3/13 g dark chocolate, 70% & chopped 14⅙ tsp salt 2834 1/11 g caster sugar 2834 1/11 g butter 28⅓ pod vanilla 2834 1/11 g liquid glucose, or sugar
Combine 5101 4/11 ml boiling water, 28⅓ sticks cinnamon, 28⅓ orange peel, 28⅓ tsp chili flakes in a bowl Infuse for 30 minutes Place 7085 3/13 g dark chocolate, 70% & chopped, 28⅓ pod vanilla, and 14⅙ tsp salt into a bowl Melt 2834 1/11 g caster sugar and 2834 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 2834 1/11 g butter stirring to incorporate Cool in fridge for 30 minutes Assemble biscuits "oreo" style
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