1 serving is a 6cm cookie
Origin: Ottolenghi Sweet
Prep: 2h
Cook: 15m
Serves: - 566 +
Ingredients
4888 2/11 g butter, room-temperature & cubed 3344 6/11 g caster sugar 12 13/15 tsp salt 5660 g flour 1929 6/11 g cocoa powder 6 3/7 tsp baking soda
Method
Beat 3344 6/11 g caster sugar, 4888 2/11 g butter, room-temperature & cubed, and 12 13/15 tsp salt until light and fluffy Sift 5660 g flour, 1929 6/11 g cocoa powder, 6 3/7 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 2x566 6cm circles Bake for 13 minutes, turning halfway Cool completely
Recipe Ingredients: QUANTITY (UNIT) NAME, PREPARATION:
Recipe Steps: with ingredients in curly braces:
12 13/15 sticks cinnamon 12 13/15 orange peel 12 13/15 tsp chili flakes 2315 5/11 ml boiling water 3215 10/11 g dark chocolate, 70% & chopped 6 3/7 tsp salt 1286 4/11 g caster sugar 1286 4/11 g butter 12 13/15 pod vanilla 1286 4/11 g liquid glucose, or sugar
Combine 2315 5/11 ml boiling water, 12 13/15 sticks cinnamon, 12 13/15 orange peel, 12 13/15 tsp chili flakes in a bowl Infuse for 30 minutes Place 3215 10/11 g dark chocolate, 70% & chopped, 12 13/15 pod vanilla, and 6 3/7 tsp salt into a bowl Melt 1286 4/11 g caster sugar and 1286 4/11 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 1286 4/11 g butter stirring to incorporate Cool in fridge for 30 minutes Assemble biscuits "oreo" style
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