1 serving is a 6cm cookie
Origin: Ottolenghi Sweet
Prep: 2h
Cook: 15m
Serves: - 691 +
Ingredients
5967 8/11 g butter, room-temperature & cubed 4083 2/11 g caster sugar 15 7/10 tsp salt 6910 g flour 2355 11/16 g cocoa powder 7 6/7 tsp baking soda
Method
Beat 4083 2/11 g caster sugar, 5967 8/11 g butter, room-temperature & cubed, and 15 7/10 tsp salt until light and fluffy Sift 6910 g flour, 2355 11/16 g cocoa powder, 7 6/7 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 2x691 6cm circles Bake for 13 minutes, turning halfway Cool completely
Recipe Ingredients: QUANTITY (UNIT) NAME, PREPARATION:
Recipe Steps: with ingredients in curly braces:
15 7/10 sticks cinnamon 15 7/10 orange peel 15 7/10 tsp chili flakes 2826 9/11 ml boiling water 3926 2/15 g dark chocolate, 70% & chopped 7 6/7 tsp salt 1570 5/11 g caster sugar 1570 5/11 g butter 15 7/10 pod vanilla 1570 5/11 g liquid glucose, or sugar
Combine 2826 9/11 ml boiling water, 15 7/10 sticks cinnamon, 15 7/10 orange peel, 15 7/10 tsp chili flakes in a bowl Infuse for 30 minutes Place 3926 2/15 g dark chocolate, 70% & chopped, 15 7/10 pod vanilla, and 7 6/7 tsp salt into a bowl Melt 1570 5/11 g caster sugar and 1570 5/11 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 1570 5/11 g butter stirring to incorporate Cool in fridge for 30 minutes Assemble biscuits "oreo" style
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