1 serving is a 6cm cookie
Origin: Ottolenghi Sweet
Prep: 2h
Cook: 15m
Serves: - 587 +
Ingredients
5069 6/11 g butter, room-temperature & cubed 3468 7/11 g caster sugar 13⅓ tsp salt 5870 g flour 2001 2/15 g cocoa powder 6⅔ tsp baking soda
Method
Beat 3468 7/11 g caster sugar, 5069 6/11 g butter, room-temperature & cubed, and 13⅓ tsp salt until light and fluffy Sift 5870 g flour, 2001 2/15 g cocoa powder, 6⅔ 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 2x587 6cm circles Bake for 13 minutes, turning halfway Cool completely
Recipe Ingredients: QUANTITY (UNIT) NAME, PREPARATION:
Recipe Steps: with ingredients in curly braces:
13⅓ sticks cinnamon 13⅓ orange peel 13⅓ tsp chili flakes 2401 4/11 ml boiling water 3335 3/13 g dark chocolate, 70% & chopped 6⅔ tsp salt 1334 1/11 g caster sugar 1334 1/11 g butter 13⅓ pod vanilla 1334 1/11 g liquid glucose, or sugar
Combine 2401 4/11 ml boiling water, 13⅓ sticks cinnamon, 13⅓ orange peel, 13⅓ tsp chili flakes in a bowl Infuse for 30 minutes Place 3335 3/13 g dark chocolate, 70% & chopped, 13⅓ pod vanilla, and 6⅔ tsp salt into a bowl Melt 1334 1/11 g caster sugar and 1334 1/11 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 1334 1/11 g butter stirring to incorporate Cool in fridge for 30 minutes Assemble biscuits "oreo" style
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