1 serving is a 6cm cookie
Origin: Ottolenghi Sweet
Prep: 2h
Cook: 15m
Serves: - 663 +
Ingredients
5725 10/11 g butter, room-temperature & cubed 3917 8/11 g caster sugar 15 1/15 tsp salt 6630 g flour 2260 3/13 g cocoa powder 7 8/15 tsp baking soda
Method
Beat 3917 8/11 g caster sugar, 5725 10/11 g butter, room-temperature & cubed, and 15 1/15 tsp salt until light and fluffy Sift 6630 g flour, 2260 3/13 g cocoa powder, 7 8/15 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 2x663 6cm circles Bake for 13 minutes, turning halfway Cool completely
Recipe Ingredients: QUANTITY (UNIT) NAME, PREPARATION:
Recipe Steps: with ingredients in curly braces:
15 1/15 sticks cinnamon 15 1/15 orange peel 15 1/15 tsp chili flakes 2712 3/11 ml boiling water 3767 1/16 g dark chocolate, 70% & chopped 7 8/15 tsp salt 1506 9/11 g caster sugar 1506 9/11 g butter 15 1/15 pod vanilla 1506 9/11 g liquid glucose, or sugar
Combine 2712 3/11 ml boiling water, 15 1/15 sticks cinnamon, 15 1/15 orange peel, 15 1/15 tsp chili flakes in a bowl Infuse for 30 minutes Place 3767 1/16 g dark chocolate, 70% & chopped, 15 1/15 pod vanilla, and 7 8/15 tsp salt into a bowl Melt 1506 9/11 g caster sugar and 1506 9/11 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 1506 9/11 g butter stirring to incorporate Cool in fridge for 30 minutes Assemble biscuits "oreo" style
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