1 serving is a 6cm cookie
Origin: Ottolenghi Sweet
Prep: 2h
Cook: 15m
Serves: - 574 +
Ingredients
4957 3/11 g butter, room-temperature & cubed 3391 9/11 g caster sugar 13 1/16 tsp salt 5740 g flour 1956 9/11 g cocoa powder 6 8/15 tsp baking soda
Method
Beat 3391 9/11 g caster sugar, 4957 3/11 g butter, room-temperature & cubed, and 13 1/16 tsp salt until light and fluffy Sift 5740 g flour, 1956 9/11 g cocoa powder, 6 8/15 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 2x574 6cm circles Bake for 13 minutes, turning halfway Cool completely
Recipe Ingredients: QUANTITY (UNIT) NAME, PREPARATION:
Recipe Steps: with ingredients in curly braces:
13 1/16 sticks cinnamon 13 1/16 orange peel 13 1/16 tsp chili flakes 2348 2/11 ml boiling water 3261 4/11 g dark chocolate, 70% & chopped 6 8/15 tsp salt 1304 6/11 g caster sugar 1304 6/11 g butter 13 1/16 pod vanilla 1304 6/11 g liquid glucose, or sugar
Combine 2348 2/11 ml boiling water, 13 1/16 sticks cinnamon, 13 1/16 orange peel, 13 1/16 tsp chili flakes in a bowl Infuse for 30 minutes Place 3261 4/11 g dark chocolate, 70% & chopped, 13 1/16 pod vanilla, and 6 8/15 tsp salt into a bowl Melt 1304 6/11 g caster sugar and 1304 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 1304 6/11 g butter stirring to incorporate Cool in fridge for 30 minutes Assemble biscuits "oreo" style
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