1 serving is a 6cm cookie
Origin: Ottolenghi Sweet
Prep: 2h
Cook: 15m
Serves: - 557 +
Ingredients
4810 5/11 g butter, room-temperature & cubed 3291 4/11 g caster sugar 12⅔ tsp salt 5570 g flour 1898 13/15 g cocoa powder 6⅓ tsp baking soda
Method
Beat 3291 4/11 g caster sugar, 4810 5/11 g butter, room-temperature & cubed, and 12⅔ tsp salt until light and fluffy Sift 5570 g flour, 1898 13/15 g cocoa powder, 6⅓ 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 2x557 6cm circles Bake for 13 minutes, turning halfway Cool completely
Recipe Ingredients: QUANTITY (UNIT) NAME, PREPARATION:
Recipe Steps: with ingredients in curly braces:
12⅔ sticks cinnamon 12⅔ orange peel 12⅔ tsp chili flakes 2278 7/11 ml boiling water 3164 10/13 g dark chocolate, 70% & chopped 6⅓ tsp salt 1265 10/11 g caster sugar 1265 10/11 g butter 12⅔ pod vanilla 1265 10/11 g liquid glucose, or sugar
Combine 2278 7/11 ml boiling water, 12⅔ sticks cinnamon, 12⅔ orange peel, 12⅔ tsp chili flakes in a bowl Infuse for 30 minutes Place 3164 10/13 g dark chocolate, 70% & chopped, 12⅔ pod vanilla, and 6⅓ tsp salt into a bowl Melt 1265 10/11 g caster sugar and 1265 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 1265 10/11 g butter stirring to incorporate Cool in fridge for 30 minutes Assemble biscuits "oreo" style
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