1 serving is a 6cm cookie
Origin: Ottolenghi Sweet
Prep: 2h
Cook: 15m
Serves: - 600 +
Ingredients
5181 9/11 g butter, room-temperature & cubed 3545 5/11 g caster sugar 13 7/11 tsp salt 6000 g flour 2045 5/11 g cocoa powder 6 9/11 tsp baking soda
Method
Beat 3545 5/11 g caster sugar, 5181 9/11 g butter, room-temperature & cubed, and 13 7/11 tsp salt until light and fluffy Sift 6000 g flour, 2045 5/11 g cocoa powder, 6 9/11 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 2x600 6cm circles Bake for 13 minutes, turning halfway Cool completely
Recipe Ingredients: QUANTITY (UNIT) NAME, PREPARATION:
Recipe Steps: with ingredients in curly braces:
13 7/11 sticks cinnamon 13 7/11 orange peel 13 7/11 tsp chili flakes 2454 6/11 ml boiling water 3409 1/11 g dark chocolate, 70% & chopped 6 9/11 tsp salt 1363 7/11 g caster sugar 1363 7/11 g butter 13 7/11 pod vanilla 1363 7/11 g liquid glucose, or sugar
Combine 2454 6/11 ml boiling water, 13 7/11 sticks cinnamon, 13 7/11 orange peel, 13 7/11 tsp chili flakes in a bowl Infuse for 30 minutes Place 3409 1/11 g dark chocolate, 70% & chopped, 13 7/11 pod vanilla, and 6 9/11 tsp salt into a bowl Melt 1363 7/11 g caster sugar and 1363 7/11 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 1363 7/11 g butter stirring to incorporate Cool in fridge for 30 minutes Assemble biscuits "oreo" style
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