1 serving is a 6cm cookie
Origin: Ottolenghi Sweet
Prep: 2h
Cook: 15m
Serves: - 631 +
Ingredients
5449 6/11 g butter, room-temperature & cubed 3728 7/11 g caster sugar 14⅓ tsp salt 6310 g flour 2151 2/15 g cocoa powder 7⅙ tsp baking soda
Method
Beat 3728 7/11 g caster sugar, 5449 6/11 g butter, room-temperature & cubed, and 14⅓ tsp salt until light and fluffy Sift 6310 g flour, 2151 2/15 g cocoa powder, 7⅙ 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 2x631 6cm circles Bake for 13 minutes, turning halfway Cool completely
Recipe Ingredients: QUANTITY (UNIT) NAME, PREPARATION:
Recipe Steps: with ingredients in curly braces:
14⅓ sticks cinnamon 14⅓ orange peel 14⅓ tsp chili flakes 2581 4/11 ml boiling water 3585 3/13 g dark chocolate, 70% & chopped 7⅙ tsp salt 1434 1/11 g caster sugar 1434 1/11 g butter 14⅓ pod vanilla 1434 1/11 g liquid glucose, or sugar
Combine 2581 4/11 ml boiling water, 14⅓ sticks cinnamon, 14⅓ orange peel, 14⅓ tsp chili flakes in a bowl Infuse for 30 minutes Place 3585 3/13 g dark chocolate, 70% & chopped, 14⅓ pod vanilla, and 7⅙ tsp salt into a bowl Melt 1434 1/11 g caster sugar and 1434 1/11 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 1434 1/11 g butter stirring to incorporate Cool in fridge for 30 minutes Assemble biscuits "oreo" style
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