1 serving is a 6cm cookie
Origin: Ottolenghi Sweet
Prep: 2h
Cook: 15m
Serves: - 625 +
Ingredients
5397 8/11 g butter, room-temperature & cubed 3693 2/11 g caster sugar 14⅕ tsp salt 6250 g flour 2130 11/16 g cocoa powder 7 1/10 tsp baking soda
Method
Beat 3693 2/11 g caster sugar, 5397 8/11 g butter, room-temperature & cubed, and 14⅕ tsp salt until light and fluffy Sift 6250 g flour, 2130 11/16 g cocoa powder, 7 1/10 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 2x625 6cm circles Bake for 13 minutes, turning halfway Cool completely
Recipe Ingredients: QUANTITY (UNIT) NAME, PREPARATION:
Recipe Steps: with ingredients in curly braces:
14⅕ sticks cinnamon 14⅕ orange peel 14⅕ tsp chili flakes 2556 9/11 ml boiling water 3551 2/15 g dark chocolate, 70% & chopped 7 1/10 tsp salt 1420 5/11 g caster sugar 1420 5/11 g butter 14⅕ pod vanilla 1420 5/11 g liquid glucose, or sugar
Combine 2556 9/11 ml boiling water, 14⅕ sticks cinnamon, 14⅕ orange peel, 14⅕ tsp chili flakes in a bowl Infuse for 30 minutes Place 3551 2/15 g dark chocolate, 70% & chopped, 14⅕ pod vanilla, and 7 1/10 tsp salt into a bowl Melt 1420 5/11 g caster sugar and 1420 5/11 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 1420 5/11 g butter stirring to incorporate Cool in fridge for 30 minutes Assemble biscuits "oreo" style
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