1 serving is a 6cm cookie
Origin: Ottolenghi Sweet
Prep: 2h
Cook: 15m
Serves: - 645 +
Ingredients
5570 5/11 g butter, room-temperature & cubed 3811 4/11 g caster sugar 14⅔ tsp salt 6450 g flour 2198 13/15 g cocoa powder 7⅓ tsp baking soda
Method
Beat 3811 4/11 g caster sugar, 5570 5/11 g butter, room-temperature & cubed, and 14⅔ tsp salt until light and fluffy Sift 6450 g flour, 2198 13/15 g cocoa powder, 7⅓ 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 2x645 6cm circles Bake for 13 minutes, turning halfway Cool completely
Recipe Ingredients: QUANTITY (UNIT) NAME, PREPARATION:
Recipe Steps: with ingredients in curly braces:
14⅔ sticks cinnamon 14⅔ orange peel 14⅔ tsp chili flakes 2638 7/11 ml boiling water 3664 10/13 g dark chocolate, 70% & chopped 7⅓ tsp salt 1465 10/11 g caster sugar 1465 10/11 g butter 14⅔ pod vanilla 1465 10/11 g liquid glucose, or sugar
Combine 2638 7/11 ml boiling water, 14⅔ sticks cinnamon, 14⅔ orange peel, 14⅔ tsp chili flakes in a bowl Infuse for 30 minutes Place 3664 10/13 g dark chocolate, 70% & chopped, 14⅔ pod vanilla, and 7⅓ tsp salt into a bowl Melt 1465 10/11 g caster sugar and 1465 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 1465 10/11 g butter stirring to incorporate Cool in fridge for 30 minutes Assemble biscuits "oreo" style
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