1 serving is a 6cm cookie
Origin: Ottolenghi Sweet
Prep: 2h
Cook: 15m
Serves: - 585 +
Ingredients
5052 3/11 g butter, room-temperature & cubed 3456 9/11 g caster sugar 13 3/10 tsp salt 5850 g flour 1994 5/16 g cocoa powder 6 9/14 tsp baking soda
Method
Beat 3456 9/11 g caster sugar, 5052 3/11 g butter, room-temperature & cubed, and 13 3/10 tsp salt until light and fluffy Sift 5850 g flour, 1994 5/16 g cocoa powder, 6 9/14 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 2x585 6cm circles Bake for 13 minutes, turning halfway Cool completely
Recipe Ingredients: QUANTITY (UNIT) NAME, PREPARATION:
Recipe Steps: with ingredients in curly braces:
13 3/10 sticks cinnamon 13 3/10 orange peel 13 3/10 tsp chili flakes 2393 2/11 ml boiling water 3323 13/15 g dark chocolate, 70% & chopped 6 9/14 tsp salt 1329 6/11 g caster sugar 1329 6/11 g butter 13 3/10 pod vanilla 1329 6/11 g liquid glucose, or sugar
Combine 2393 2/11 ml boiling water, 13 3/10 sticks cinnamon, 13 3/10 orange peel, 13 3/10 tsp chili flakes in a bowl Infuse for 30 minutes Place 3323 13/15 g dark chocolate, 70% & chopped, 13 3/10 pod vanilla, and 6 9/14 tsp salt into a bowl Melt 1329 6/11 g caster sugar and 1329 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 1329 6/11 g butter stirring to incorporate Cool in fridge for 30 minutes Assemble biscuits "oreo" style
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