1 serving is a 6cm cookie
Origin: Ottolenghi Sweet
Prep: 2h
Cook: 15m
Serves: - 537 +
Ingredients
4637 8/11 g butter, room-temperature & cubed 3173 2/11 g caster sugar 12⅕ tsp salt 5370 g flour 1830 11/16 g cocoa powder 6 1/10 tsp baking soda
Method
Beat 3173 2/11 g caster sugar, 4637 8/11 g butter, room-temperature & cubed, and 12⅕ tsp salt until light and fluffy Sift 5370 g flour, 1830 11/16 g cocoa powder, 6 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 2x537 6cm circles Bake for 13 minutes, turning halfway Cool completely
Recipe Ingredients: QUANTITY (UNIT) NAME, PREPARATION:
Recipe Steps: with ingredients in curly braces:
12⅕ sticks cinnamon 12⅕ orange peel 12⅕ tsp chili flakes 2196 9/11 ml boiling water 3051 2/15 g dark chocolate, 70% & chopped 6 1/10 tsp salt 1220 5/11 g caster sugar 1220 5/11 g butter 12⅕ pod vanilla 1220 5/11 g liquid glucose, or sugar
Combine 2196 9/11 ml boiling water, 12⅕ sticks cinnamon, 12⅕ orange peel, 12⅕ tsp chili flakes in a bowl Infuse for 30 minutes Place 3051 2/15 g dark chocolate, 70% & chopped, 12⅕ pod vanilla, and 6 1/10 tsp salt into a bowl Melt 1220 5/11 g caster sugar and 1220 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 1220 5/11 g butter stirring to incorporate Cool in fridge for 30 minutes Assemble biscuits "oreo" style
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