1 serving is a 6cm cookie
Origin: Ottolenghi Sweet
Prep: 2h
Cook: 15m
Serves: - 568 +
Ingredients
4905 5/11 g butter, room-temperature & cubed 3356 4/11 g caster sugar 12 10/11 tsp salt 5680 g flour 1936 4/11 g cocoa powder 6 5/11 tsp baking soda
Method
Beat 3356 4/11 g caster sugar, 4905 5/11 g butter, room-temperature & cubed, and 12 10/11 tsp salt until light and fluffy Sift 5680 g flour, 1936 4/11 g cocoa powder, 6 5/11 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 2x568 6cm circles Bake for 13 minutes, turning halfway Cool completely
Recipe Ingredients: QUANTITY (UNIT) NAME, PREPARATION:
Recipe Steps: with ingredients in curly braces:
12 10/11 sticks cinnamon 12 10/11 orange peel 12 10/11 tsp chili flakes 2323 7/11 ml boiling water 3227 3/11 g dark chocolate, 70% & chopped 6 5/11 tsp salt 1290 10/11 g caster sugar 1290 10/11 g butter 12 10/11 pod vanilla 1290 10/11 g liquid glucose, or sugar
Combine 2323 7/11 ml boiling water, 12 10/11 sticks cinnamon, 12 10/11 orange peel, 12 10/11 tsp chili flakes in a bowl Infuse for 30 minutes Place 3227 3/11 g dark chocolate, 70% & chopped, 12 10/11 pod vanilla, and 6 5/11 tsp salt into a bowl Melt 1290 10/11 g caster sugar and 1290 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 1290 10/11 g butter stirring to incorporate Cool in fridge for 30 minutes Assemble biscuits "oreo" style
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