1 serving is a 6cm cookie
Origin: Ottolenghi Sweet
Prep: 2h
Cook: 15m
Serves: - 651 +
Ingredients
5622 3/11 g butter, room-temperature & cubed 3846 9/11 g caster sugar 14⅘ tsp salt 6510 g flour 2219 5/16 g cocoa powder 7⅖ tsp baking soda
Method
Beat 3846 9/11 g caster sugar, 5622 3/11 g butter, room-temperature & cubed, and 14⅘ tsp salt until light and fluffy Sift 6510 g flour, 2219 5/16 g cocoa powder, 7⅖ 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 2x651 6cm circles Bake for 13 minutes, turning halfway Cool completely
Recipe Ingredients: QUANTITY (UNIT) NAME, PREPARATION:
Recipe Steps: with ingredients in curly braces:
14⅘ sticks cinnamon 14⅘ orange peel 14⅘ tsp chili flakes 2663 2/11 ml boiling water 3698 13/15 g dark chocolate, 70% & chopped 7⅖ tsp salt 1479 6/11 g caster sugar 1479 6/11 g butter 14⅘ pod vanilla 1479 6/11 g liquid glucose, or sugar
Combine 2663 2/11 ml boiling water, 14⅘ sticks cinnamon, 14⅘ orange peel, 14⅘ tsp chili flakes in a bowl Infuse for 30 minutes Place 3698 13/15 g dark chocolate, 70% & chopped, 14⅘ pod vanilla, and 7⅖ tsp salt into a bowl Melt 1479 6/11 g caster sugar and 1479 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 1479 6/11 g butter stirring to incorporate Cool in fridge for 30 minutes Assemble biscuits "oreo" style
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