1 serving is a 6cm cookie
Origin: Ottolenghi Sweet
Prep: 2h
Cook: 15m
Serves: - 563 +
Ingredients
4862 3/11 g butter, room-temperature & cubed 3326 9/11 g caster sugar 12⅘ tsp salt 5630 g flour 1919 5/16 g cocoa powder 6⅖ tsp baking soda
Method
Beat 3326 9/11 g caster sugar, 4862 3/11 g butter, room-temperature & cubed, and 12⅘ tsp salt until light and fluffy Sift 5630 g flour, 1919 5/16 g cocoa powder, 6⅖ 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 2x563 6cm circles Bake for 13 minutes, turning halfway Cool completely
Recipe Ingredients: QUANTITY (UNIT) NAME, PREPARATION:
Recipe Steps: with ingredients in curly braces:
12⅘ sticks cinnamon 12⅘ orange peel 12⅘ tsp chili flakes 2303 2/11 ml boiling water 3198 13/15 g dark chocolate, 70% & chopped 6⅖ tsp salt 1279 6/11 g caster sugar 1279 6/11 g butter 12⅘ pod vanilla 1279 6/11 g liquid glucose, or sugar
Combine 2303 2/11 ml boiling water, 12⅘ sticks cinnamon, 12⅘ orange peel, 12⅘ tsp chili flakes in a bowl Infuse for 30 minutes Place 3198 13/15 g dark chocolate, 70% & chopped, 12⅘ pod vanilla, and 6⅖ tsp salt into a bowl Melt 1279 6/11 g caster sugar and 1279 6/11 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 1279 6/11 g butter stirring to incorporate Cool in fridge for 30 minutes Assemble biscuits "oreo" style
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