1 serving is a 6cm cookie
Origin: Ottolenghi Sweet
Prep: 2h
Cook: 15m
Serves: - 597 +
Ingredients
5155 10/11 g butter, room-temperature & cubed 3527 8/11 g caster sugar 13 4/7 tsp salt 5970 g flour 2035 3/13 g cocoa powder 6 11/14 tsp baking soda
Method
Beat 3527 8/11 g caster sugar, 5155 10/11 g butter, room-temperature & cubed, and 13 4/7 tsp salt until light and fluffy Sift 5970 g flour, 2035 3/13 g cocoa powder, 6 11/14 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 2x597 6cm circles Bake for 13 minutes, turning halfway Cool completely
Recipe Ingredients: QUANTITY (UNIT) NAME, PREPARATION:
Recipe Steps: with ingredients in curly braces:
13 4/7 sticks cinnamon 13 4/7 orange peel 13 4/7 tsp chili flakes 2442 3/11 ml boiling water 3392 1/16 g dark chocolate, 70% & chopped 6 11/14 tsp salt 1356 9/11 g caster sugar 1356 9/11 g butter 13 4/7 pod vanilla 1356 9/11 g liquid glucose, or sugar
Combine 2442 3/11 ml boiling water, 13 4/7 sticks cinnamon, 13 4/7 orange peel, 13 4/7 tsp chili flakes in a bowl Infuse for 30 minutes Place 3392 1/16 g dark chocolate, 70% & chopped, 13 4/7 pod vanilla, and 6 11/14 tsp salt into a bowl Melt 1356 9/11 g caster sugar and 1356 9/11 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 1356 9/11 g butter stirring to incorporate Cool in fridge for 30 minutes Assemble biscuits "oreo" style
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