1 serving is a 6cm cookie
Origin: Ottolenghi Sweet
Prep: 2h
Cook: 15m
Serves: - 607 +
Ingredients
5242 3/11 g butter, room-temperature & cubed 3586 9/11 g caster sugar 13⅘ tsp salt 6070 g flour 2069 5/16 g cocoa powder 6 9/10 tsp baking soda
Method
Beat 3586 9/11 g caster sugar, 5242 3/11 g butter, room-temperature & cubed, and 13⅘ tsp salt until light and fluffy Sift 6070 g flour, 2069 5/16 g cocoa powder, 6 9/10 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 2x607 6cm circles Bake for 13 minutes, turning halfway Cool completely
Recipe Ingredients: QUANTITY (UNIT) NAME, PREPARATION:
Recipe Steps: with ingredients in curly braces:
13⅘ sticks cinnamon 13⅘ orange peel 13⅘ tsp chili flakes 2483 2/11 ml boiling water 3448 13/15 g dark chocolate, 70% & chopped 6 9/10 tsp salt 1379 6/11 g caster sugar 1379 6/11 g butter 13⅘ pod vanilla 1379 6/11 g liquid glucose, or sugar
Combine 2483 2/11 ml boiling water, 13⅘ sticks cinnamon, 13⅘ orange peel, 13⅘ tsp chili flakes in a bowl Infuse for 30 minutes Place 3448 13/15 g dark chocolate, 70% & chopped, 13⅘ pod vanilla, and 6 9/10 tsp salt into a bowl Melt 1379 6/11 g caster sugar and 1379 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 1379 6/11 g butter stirring to incorporate Cool in fridge for 30 minutes Assemble biscuits "oreo" style
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