1 serving is a 6cm cookie
Origin: Ottolenghi Sweet
Prep: 2h
Cook: 15m
Serves: - 601 +
Ingredients
5190 5/11 g butter, room-temperature & cubed 3551 4/11 g caster sugar 13⅔ tsp salt 6010 g flour 2048 13/15 g cocoa powder 6⅚ tsp baking soda
Method
Beat 3551 4/11 g caster sugar, 5190 5/11 g butter, room-temperature & cubed, and 13⅔ tsp salt until light and fluffy Sift 6010 g flour, 2048 13/15 g cocoa powder, 6⅚ 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 2x601 6cm circles Bake for 13 minutes, turning halfway Cool completely
Recipe Ingredients: QUANTITY (UNIT) NAME, PREPARATION:
Recipe Steps: with ingredients in curly braces:
13⅔ sticks cinnamon 13⅔ orange peel 13⅔ tsp chili flakes 2458 7/11 ml boiling water 3414 10/13 g dark chocolate, 70% & chopped 6⅚ tsp salt 1365 10/11 g caster sugar 1365 10/11 g butter 13⅔ pod vanilla 1365 10/11 g liquid glucose, or sugar
Combine 2458 7/11 ml boiling water, 13⅔ sticks cinnamon, 13⅔ orange peel, 13⅔ tsp chili flakes in a bowl Infuse for 30 minutes Place 3414 10/13 g dark chocolate, 70% & chopped, 13⅔ pod vanilla, and 6⅚ tsp salt into a bowl Melt 1365 10/11 g caster sugar and 1365 10/11 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 1365 10/11 g butter stirring to incorporate Cool in fridge for 30 minutes Assemble biscuits "oreo" style
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