1 serving is a 6cm cookie
Origin: Ottolenghi Sweet
Prep: 2h
Cook: 15m
Serves: - 713 +
Ingredients
6157 8/11 g butter, room-temperature & cubed 4213 2/11 g caster sugar 16⅕ tsp salt 7130 g flour 2430 11/16 g cocoa powder 8 1/10 tsp baking soda
Method
Beat 4213 2/11 g caster sugar, 6157 8/11 g butter, room-temperature & cubed, and 16⅕ tsp salt until light and fluffy Sift 7130 g flour, 2430 11/16 g cocoa powder, 8 1/10 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 2x713 6cm circles Bake for 13 minutes, turning halfway Cool completely
Recipe Ingredients: QUANTITY (UNIT) NAME, PREPARATION:
Recipe Steps: with ingredients in curly braces:
16⅕ sticks cinnamon 16⅕ orange peel 16⅕ tsp chili flakes 2916 9/11 ml boiling water 4051 2/15 g dark chocolate, 70% & chopped 8 1/10 tsp salt 1620 5/11 g caster sugar 1620 5/11 g butter 16⅕ pod vanilla 1620 5/11 g liquid glucose, or sugar
Combine 2916 9/11 ml boiling water, 16⅕ sticks cinnamon, 16⅕ orange peel, 16⅕ tsp chili flakes in a bowl Infuse for 30 minutes Place 4051 2/15 g dark chocolate, 70% & chopped, 16⅕ pod vanilla, and 8 1/10 tsp salt into a bowl Melt 1620 5/11 g caster sugar and 1620 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 1620 5/11 g butter stirring to incorporate Cool in fridge for 30 minutes Assemble biscuits "oreo" style
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