1 serving is a 6cm cookie
Origin: Ottolenghi Sweet
Prep: 2h
Cook: 15m
Serves: - 553 +
Ingredients
4775 10/11 g butter, room-temperature & cubed 3267 8/11 g caster sugar 12 4/7 tsp salt 5530 g flour 1885 3/13 g cocoa powder 6 2/7 tsp baking soda
Method
Beat 3267 8/11 g caster sugar, 4775 10/11 g butter, room-temperature & cubed, and 12 4/7 tsp salt until light and fluffy Sift 5530 g flour, 1885 3/13 g cocoa powder, 6 2/7 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 2x553 6cm circles Bake for 13 minutes, turning halfway Cool completely
Recipe Ingredients: QUANTITY (UNIT) NAME, PREPARATION:
Recipe Steps: with ingredients in curly braces:
12 4/7 sticks cinnamon 12 4/7 orange peel 12 4/7 tsp chili flakes 2262 3/11 ml boiling water 3142 1/16 g dark chocolate, 70% & chopped 6 2/7 tsp salt 1256 9/11 g caster sugar 1256 9/11 g butter 12 4/7 pod vanilla 1256 9/11 g liquid glucose, or sugar
Combine 2262 3/11 ml boiling water, 12 4/7 sticks cinnamon, 12 4/7 orange peel, 12 4/7 tsp chili flakes in a bowl Infuse for 30 minutes Place 3142 1/16 g dark chocolate, 70% & chopped, 12 4/7 pod vanilla, and 6 2/7 tsp salt into a bowl Melt 1256 9/11 g caster sugar and 1256 9/11 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 1256 9/11 g butter stirring to incorporate Cool in fridge for 30 minutes Assemble biscuits "oreo" style
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