1 serving is a 6cm cookie
Origin: Ottolenghi Sweet
Prep: 2h
Cook: 15m
Serves: - 546 +
Ingredients
4715 5/11 g butter, room-temperature & cubed 3226 4/11 g caster sugar 12 5/12 tsp salt 5460 g flour 1861 4/11 g cocoa powder 6⅕ tsp baking soda
Method
Beat 3226 4/11 g caster sugar, 4715 5/11 g butter, room-temperature & cubed, and 12 5/12 tsp salt until light and fluffy Sift 5460 g flour, 1861 4/11 g cocoa powder, 6⅕ 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 2x546 6cm circles Bake for 13 minutes, turning halfway Cool completely
Recipe Ingredients: QUANTITY (UNIT) NAME, PREPARATION:
Recipe Steps: with ingredients in curly braces:
12 5/12 sticks cinnamon 12 5/12 orange peel 12 5/12 tsp chili flakes 2233 7/11 ml boiling water 3102 3/11 g dark chocolate, 70% & chopped 6⅕ tsp salt 1240 10/11 g caster sugar 1240 10/11 g butter 12 5/12 pod vanilla 1240 10/11 g liquid glucose, or sugar
Combine 2233 7/11 ml boiling water, 12 5/12 sticks cinnamon, 12 5/12 orange peel, 12 5/12 tsp chili flakes in a bowl Infuse for 30 minutes Place 3102 3/11 g dark chocolate, 70% & chopped, 12 5/12 pod vanilla, and 6⅕ tsp salt into a bowl Melt 1240 10/11 g caster sugar and 1240 10/11 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 1240 10/11 g butter stirring to incorporate Cool in fridge for 30 minutes Assemble biscuits "oreo" style
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