1 serving is a 6cm cookie
Origin: Ottolenghi Sweet
Prep: 2h
Cook: 15m
Serves: - 689 +
Ingredients
5950 5/11 g butter, room-temperature & cubed 4071 4/11 g caster sugar 15⅔ tsp salt 6890 g flour 2348 13/15 g cocoa powder 7⅚ tsp baking soda
Method
Beat 4071 4/11 g caster sugar, 5950 5/11 g butter, room-temperature & cubed, and 15⅔ tsp salt until light and fluffy Sift 6890 g flour, 2348 13/15 g cocoa powder, 7⅚ 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 2x689 6cm circles Bake for 13 minutes, turning halfway Cool completely
Recipe Ingredients: QUANTITY (UNIT) NAME, PREPARATION:
Recipe Steps: with ingredients in curly braces:
15⅔ sticks cinnamon 15⅔ orange peel 15⅔ tsp chili flakes 2818 7/11 ml boiling water 3914 10/13 g dark chocolate, 70% & chopped 7⅚ tsp salt 1565 10/11 g caster sugar 1565 10/11 g butter 15⅔ pod vanilla 1565 10/11 g liquid glucose, or sugar
Combine 2818 7/11 ml boiling water, 15⅔ sticks cinnamon, 15⅔ orange peel, 15⅔ tsp chili flakes in a bowl Infuse for 30 minutes Place 3914 10/13 g dark chocolate, 70% & chopped, 15⅔ pod vanilla, and 7⅚ tsp salt into a bowl Melt 1565 10/11 g caster sugar and 1565 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 1565 10/11 g butter stirring to incorporate Cool in fridge for 30 minutes Assemble biscuits "oreo" style
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