1 serving is a 6cm cookie
Origin: Ottolenghi Sweet
Prep: 2h
Cook: 15m
Serves: - 581 +
Ingredients
5017 8/11 g butter, room-temperature & cubed 3433 2/11 g caster sugar 13⅕ tsp salt 5810 g flour 1980 11/16 g cocoa powder 6⅗ tsp baking soda
Method
Beat 3433 2/11 g caster sugar, 5017 8/11 g butter, room-temperature & cubed, and 13⅕ tsp salt until light and fluffy Sift 5810 g flour, 1980 11/16 g cocoa powder, 6⅗ 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 2x581 6cm circles Bake for 13 minutes, turning halfway Cool completely
Recipe Ingredients: QUANTITY (UNIT) NAME, PREPARATION:
Recipe Steps: with ingredients in curly braces:
13⅕ sticks cinnamon 13⅕ orange peel 13⅕ tsp chili flakes 2376 9/11 ml boiling water 3301 2/15 g dark chocolate, 70% & chopped 6⅗ tsp salt 1320 5/11 g caster sugar 1320 5/11 g butter 13⅕ pod vanilla 1320 5/11 g liquid glucose, or sugar
Combine 2376 9/11 ml boiling water, 13⅕ sticks cinnamon, 13⅕ orange peel, 13⅕ tsp chili flakes in a bowl Infuse for 30 minutes Place 3301 2/15 g dark chocolate, 70% & chopped, 13⅕ pod vanilla, and 6⅗ tsp salt into a bowl Melt 1320 5/11 g caster sugar and 1320 5/11 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 1320 5/11 g butter stirring to incorporate Cool in fridge for 30 minutes Assemble biscuits "oreo" style
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