1 serving is a 6cm cookie
Origin: Ottolenghi Sweet
Prep: 2h
Cook: 15m
Serves: - 573 +
Ingredients
4948 7/11 g butter, room-temperature & cubed 3385 10/11 g caster sugar 13 tsp salt 5730 g flour 1953 5/12 g cocoa powder 6½ tsp baking soda
Method
Beat 3385 10/11 g caster sugar, 4948 7/11 g butter, room-temperature & cubed, and 13 tsp salt until light and fluffy Sift 5730 g flour, 1953 5/12 g cocoa powder, 6½ 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 2x573 6cm circles Bake for 13 minutes, turning halfway Cool completely
Recipe Ingredients: QUANTITY (UNIT) NAME, PREPARATION:
Recipe Steps: with ingredients in curly braces:
13 sticks cinnamon 13 orange peel 13 tsp chili flakes 2344 1/11 ml boiling water 3255 11/16 g dark chocolate, 70% & chopped 6½ tsp salt 1302 3/11 g caster sugar 1302 3/11 g butter 13 pod vanilla 1302 3/11 g liquid glucose, or sugar
Combine 2344 1/11 ml boiling water, 13 sticks cinnamon, 13 orange peel, 13 tsp chili flakes in a bowl Infuse for 30 minutes Place 3255 11/16 g dark chocolate, 70% & chopped, 13 pod vanilla, and 6½ tsp salt into a bowl Melt 1302 3/11 g caster sugar and 1302 3/11 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 1302 3/11 g butter stirring to incorporate Cool in fridge for 30 minutes Assemble biscuits "oreo" style
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