1 serving is a 6cm cookie
Origin: Ottolenghi Sweet
Prep: 2h
Cook: 15m
Serves: - 610 +
Ingredients
5268 2/11 g butter, room-temperature & cubed 3604 6/11 g caster sugar 13 13/15 tsp salt 6100 g flour 2079 6/11 g cocoa powder 6 14/15 tsp baking soda
Method
Beat 3604 6/11 g caster sugar, 5268 2/11 g butter, room-temperature & cubed, and 13 13/15 tsp salt until light and fluffy Sift 6100 g flour, 2079 6/11 g cocoa powder, 6 14/15 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 2x610 6cm circles Bake for 13 minutes, turning halfway Cool completely
Recipe Ingredients: QUANTITY (UNIT) NAME, PREPARATION:
Recipe Steps: with ingredients in curly braces:
13 13/15 sticks cinnamon 13 13/15 orange peel 13 13/15 tsp chili flakes 2495 5/11 ml boiling water 3465 10/11 g dark chocolate, 70% & chopped 6 14/15 tsp salt 1386 4/11 g caster sugar 1386 4/11 g butter 13 13/15 pod vanilla 1386 4/11 g liquid glucose, or sugar
Combine 2495 5/11 ml boiling water, 13 13/15 sticks cinnamon, 13 13/15 orange peel, 13 13/15 tsp chili flakes in a bowl Infuse for 30 minutes Place 3465 10/11 g dark chocolate, 70% & chopped, 13 13/15 pod vanilla, and 6 14/15 tsp salt into a bowl Melt 1386 4/11 g caster sugar and 1386 4/11 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 1386 4/11 g butter stirring to incorporate Cool in fridge for 30 minutes Assemble biscuits "oreo" style
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