1 serving is a 6cm cookie
Origin: Ottolenghi Sweet
Prep: 2h
Cook: 15m
Serves: - 674 +
Ingredients
5820 10/11 g butter, room-temperature & cubed 3982 8/11 g caster sugar 15 5/16 tsp salt 6740 g flour 2297 8/11 g cocoa powder 7⅔ tsp baking soda
Method
Beat 3982 8/11 g caster sugar, 5820 10/11 g butter, room-temperature & cubed, and 15 5/16 tsp salt until light and fluffy Sift 6740 g flour, 2297 8/11 g cocoa powder, 7⅔ 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 2x674 6cm circles Bake for 13 minutes, turning halfway Cool completely
Recipe Ingredients: QUANTITY (UNIT) NAME, PREPARATION:
Recipe Steps: with ingredients in curly braces:
15 5/16 sticks cinnamon 15 5/16 orange peel 15 5/16 tsp chili flakes 2757 3/11 ml boiling water 3829 6/11 g dark chocolate, 70% & chopped 7⅔ tsp salt 1531 9/11 g caster sugar 1531 9/11 g butter 15 5/16 pod vanilla 1531 9/11 g liquid glucose, or sugar
Combine 2757 3/11 ml boiling water, 15 5/16 sticks cinnamon, 15 5/16 orange peel, 15 5/16 tsp chili flakes in a bowl Infuse for 30 minutes Place 3829 6/11 g dark chocolate, 70% & chopped, 15 5/16 pod vanilla, and 7⅔ tsp salt into a bowl Melt 1531 9/11 g caster sugar and 1531 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 1531 9/11 g butter stirring to incorporate Cool in fridge for 30 minutes Assemble biscuits "oreo" style
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