1 serving is a 6cm cookie
Origin: Ottolenghi Sweet
Prep: 2h
Cook: 15m
Serves: - 543 +
Ingredients
4689 6/11 g butter, room-temperature & cubed 3208 7/11 g caster sugar 12⅓ tsp salt 5430 g flour 1851 2/15 g cocoa powder 6⅙ tsp baking soda
Method
Beat 3208 7/11 g caster sugar, 4689 6/11 g butter, room-temperature & cubed, and 12⅓ tsp salt until light and fluffy Sift 5430 g flour, 1851 2/15 g cocoa powder, 6⅙ 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 2x543 6cm circles Bake for 13 minutes, turning halfway Cool completely
Recipe Ingredients: QUANTITY (UNIT) NAME, PREPARATION:
Recipe Steps: with ingredients in curly braces:
12⅓ sticks cinnamon 12⅓ orange peel 12⅓ tsp chili flakes 2221 4/11 ml boiling water 3085 3/13 g dark chocolate, 70% & chopped 6⅙ tsp salt 1234 1/11 g caster sugar 1234 1/11 g butter 12⅓ pod vanilla 1234 1/11 g liquid glucose, or sugar
Combine 2221 4/11 ml boiling water, 12⅓ sticks cinnamon, 12⅓ orange peel, 12⅓ tsp chili flakes in a bowl Infuse for 30 minutes Place 3085 3/13 g dark chocolate, 70% & chopped, 12⅓ pod vanilla, and 6⅙ tsp salt into a bowl Melt 1234 1/11 g caster sugar and 1234 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 1234 1/11 g butter stirring to incorporate Cool in fridge for 30 minutes Assemble biscuits "oreo" style
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